Salsa Chicken with Red Beans and Rice

I threw this dinner together not really knowing how it would come out, and there were just no left overs! My kids ate it up with no complaints, so this was a mighty win for a “throw together” dinner. Love when that happens.


6 boneless skinless chicken breasts
1 1/2 cup of favorite salsa
2 cups pinto beans ( or 2 cans pinto beans with it’s sauce, or 2 cans chili beans)
* if using your own soaked beans, make sure they are soft and tender before you make this. Also add 1/4 cup tomatoes paste and 1/4 cup water, Omit the paste if using the canned beans as it already has it’s own sauce.*
2 cups cooked rice
Pepper to taste

 Preheat oven to 375F.
Either line a large baking pan with foil or grease it. Place the chicken in the pan, pour the beans around the chicken . * if using soaked beans put in the tomato paste*  Pour the salsa over the chicken then cover with foil and bake for 35-50 minutes or until the chicken is cooked through. Cook your rice while the chicken bakes.

When chicken is done, shred the chicken up in the pan then serve over rice. The kids added cheddar cheese, I liked it without . Next time I make this I’d love to add some fresh chives

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