1 can (18.5 oz) Progresso® chicken enchilada soup
3/4 cup water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 can (15 oz) Progresso® black beans, drained, rinsed
1 box (9 oz) Green Giant® Niblets® frozen corn
1 package (1 lb) boneless skinless chicken breast halves
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
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.