Making Babies (and making dinner when possible)

Chicken and Rice "Fiesta" Bake

Ingredients: Chicken tenders, 1 cup long grain white rice, 2 avacados, 1/4 cup salsa, 1 can rinsed, drained black beans, 1 can tomato sauce, 1 can full of chicken broth, 1/2 onion, 1 red bellpepper, 3 cloves garlic, 1 cup or more grated cheddar cheese, salt and pepper, and paprika.

Set stovetop to med heat and preheat a large suacepan. Add diced onion (1/2 large, or 1 med. size) and 1 diced red bellpepper until softened, about 5 min. Add minced garlic cloves, and sautee for another minute or 2. Add 1 tablespoon paprika, a few dashes of oregano, and salt and pepper to taste. Pour 1, 15 oz. can tomato sauce, fill same can with chicken stock and add as well. Add black beans and 1/4 cup salsa, bring to a boil. Cut into chunks, 2 avacados and add to saucepan. Stir in 1 cup uncooked rice. Transfer all contents of saucepan to medium size casserole dish. Salt and pepper uncooked chicken tenders, place on top of rice mixture. Cover with foil and place in preheated 375 degree oven for 60 minutes. Uncover and sprinkle top with cheese. Let cook for another 5 minutes until cheese is melted and bubbly. Serve with sliced green onions, black olives and sourcream on the side.