1 can (10-oz) Old El Paso enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso Thick n' Chunky salsa
2 cans (10 � -oz each) condensed cream of celery soup
1 can (15-oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin
Heat oven to 325 degrees. Spray 13x9" glass baking dish with cooking spray. Reserve 2 T enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish. Arrange chicken, skin side up, over rice mixture. Cover tightly with foil. Bake 1 hour. Uncover; brush chicken with reserved 2 T enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
Makes 5 servings
TIP: Be sure to use converted rice in this recipe and not regular white rice. The acidity in the salsa and enchilada sauce prevents the non-converted rice from becoming tender.
