Santa Fe Chicken

This meal is quick and simple when you aren't in the mood spending time with preparations. You basically but all the ingredients in a baking dish and forget about it for 50 minutes. Then you can the enjoy the best parts of a Mexican meal in a lighter fashion. If desired, you can add a small amount of cheese on top.

Santa Fe Chicken

Prep: 10 minutes Cook Time: 1 hour

Adapted from family recipe

Makes 4 servings


3-4 boneless chicken breasts

1 small onion, chopped

1 (15-16 oz.) can of stewed tomatoes -- do not drain

1 (15 oz.) can black beans, drained

1 package rice - about 5 oz.; any rice you choose

1/2 cup water

1 cup shredded cheddar cheese

Sour cream for garnish, if desired

Santa Fe Chicken

1. Preheat oven to 350 degrees F. In a 13 x 9 glass or ceramic dish, put rice in bottom of dish and mix with the 1/2 cup of water (can add margarine or butter if rice calls for it).

2. Place chicken on top of rice and water mixture. On top of chicken, add onion, tomatoes and beans.

3. Cover with foil and bake for 1 hour or until rice is tender and all liquid is absorbed.

4. Top with cheese and let melt. Serve with sour cream if desired.

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