So basic and easy yet so yummy. My kids have loved this and it has made great leftovers. You can also use the leftovers to put in tortillas or put on top of a salad. You could also add olives or corn.
Mexican Chicken and Rice
3 boneless, skinless chicken breast halves cut into small chunks
1 1/2 cups mild or medium salsa
1 package (or 2 Tablespoons) taco seasoning
6 cups water
3 cups uncooked rice
2 cans black beans, drained
1 cup shredded cheddar cheese
sour cream (optional, but we like it)
Bring chicken, salsa, taco seasoning, water, rice, and beans to a boil in a large pan; cover. Simmer at medium heat until rice has absorbed all of the water, stirring occasionally to make sure the beans don't stick to the bottom of the pan. Sprinkle with cheese and (optional) serve topped with a dollop of sour cream. Serves about 10.
