Cheesy Chicken and Rice Casserole

Ingredients

• 1 can chicken enchilada soup
• ¾ cup water
• ¾ cup uncooked regular long-grain white rice
• ½ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• 1 can black beans, drained, rinsed
• 1 box frozen corn
• 1 package boneless skinless chicken breast halves
• 1 cup shredded Colby Monterey jack cheese blend

Directions

1. Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.
2. Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.