Salsa Rice and Chicken Casserole

Ingredients:

• 1 cup uncooked basmati rice, rinsed
• 1 cup frozen corn kernels, thawed
• 1-15-ounce can black beans, drained and rinsed
• 1 cup salsa
• 1 cup chicken broth
• 1-½ teaspoons cayenne pepper (add amount according to spice preference)
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large chicken breasts, halved
• 1 cup crumbled Queso Fresco
• 1/2 chopped cilantro

Directions:

1. Preheat the oven to 375 degrees.

2. In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.

3. Submerge chicken breasts into the liquid in the baking dish as far as possible.

4. Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed and chicken is cooked through.

5. Remove from the oven and sprinkle with cheese and cilantro.