Shelly's Recipe

SALSA CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

4-6 boneless, skinless chicken breasts
Salt and pepper, to taste
Mexican seasoning or taco seasoning
1 cup flour
2 (2f oz) jars chunky salsa, desired hotness
1 1/2 cups water
2 cups chicken bouillon cubes
1 can black beans, rinsed and drained
Cooked rice

Sprinkle chicken with salt and pepper. Mix together next 3 ingredients with additional salt and pepper, if desired. Coat chicken with flour mixture and set aside for 10 minutes at room temperature.

Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and recoat chicken with flour mixture and place in oil when hot. Brown on both sides. Remove from pan and drain. Remove all but 2 tbsp oil from pan, leaving drippings. Add salsa, water and bouillon. Simmer about 5 minutes and return chicken to pan. Cover and simmer 30-35 minutes, adding additional water and salsa as needed.

Mix together beans and rice, serving chicken over it. Cover with the sauce from the pan.