Name: Cheesy Salsa Chicken and Rice
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup basmati rice; 2 cups chicken broth; 2 cups corn kernels (frozen); 2 cups black beans (a can of beans will be perfect, drained); 8 ounces green chilies (undrained); 2 cups salsa (a 16-ounce jar is perfect); 1 pound boneless skinless chicken breast (thinly sliced); 1 tablespoon olive oil; 1-2 cups Mexican blend cheese (shredded)

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I'm not a huge fan of reheated chicken (is that weird?), but I ate my salsa beans and rice for lunch three days in a row after our initial cheesy chicken dinner. I really liked it.

How to make quick and easy cheesy salsa chicken and rice

Prepare rice according to package directions, substituting chicken broth for water. After rice is fluffy, stir in corn, beans, green chilies, and half of salsa.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is no longer pink, about 4 minutes. Stir in remaining salsa and heat until hot throughout.
To serve, arrange rice mixture on a plate. Top with chicken, spooning salsa over everything. Then top with shredded cheese.