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Santa Fe Chicken

2 cups instant white rice, uncooked

1 can (19 oz.) black beans, drained, rinsed

1 yellow pepper, chopped

1 can (10-1/2 oz.) condensed cream of chicken soup

2 cups water

1 package Debbie’s South of the Border Dip Mix

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup salsa

1 cup Finely Shredded Four Cheese

Heat oven to 400°F.

Mix rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and Debbie’s South of the Border Dip Mix; pour evenly over rice mixture.

Top with chicken. Spoon salsa over chicken.

Bake 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

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