Salsa Chicken and Rice Casserole

 1 can (10 oz) Old El Paso® enchilada sauce

1 cup uncooked converted white rice

1 cup Old El Paso® Thick 'n Chunky salsa

1 can (15 oz) black beans, drained, rinsed

5 bone-in chicken breast halves with skin

3 tablespoon of taco seasoning (I make my own, see below)

*All prep work can be done a day ahead, just take the casserole out of the fridge 30 minutes before popping it in the oven.*

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, and beans; pour into baking dish.

2. Pat chicken dry and sprinkle taco seasoning on chicken. Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.

3. Bake for 1 hour with foil. Then uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp. Let sit for 5 minutes then enjoy!

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne powder

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

Usually 3 tablespoons equals one packet