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.

Bon Appetit!