Mexican Monday!

Happy Monday!

About a year ago, Stephen and I began Mexican Monday.  We thought, "How can we make Monday a better day in the week?"  Then it came to us...Mexican food!  Mexican Monday has been forgotten about a bit recently because of grilling season.  But since tonight is raining...it is back!

I have chosen to share with you (and make for dinner tonight) our favorite Mexican Monday recipe.  I do confess though, it is not an original Amy recipe.  I have modified the deliciousness of the wonderful Chanel Elise Latimer.  Many thanks, Chanel.  You have made Mondays much better here in Kenmore Square.

Chicken and Salsa

Ingredients:

1 lb. chicken breast, raw, thin sliced

24 oz. jarred salsa (Tostitos is the best for this recipe)

15 oz. black beans, canned, rinsed and drained

1 large bell pepper, green, chopped

1/2 medium onion, chopped

2 2/3 c. brown rice, cooked (I tend to use Trader Joe's frozen brown rice...so easy!)

4 Tbsp. fat-free sour cream

Instructions:

1.  Preheat oven to 375 degrees.

2.  In a 9"X13" casserole dish, lay chicken in a single layer (I usually put a couple spoonfuls of salsa on the bottom to make sure it doesn't stick).

Kind of an icky picture!

3.  Cover chicken in 1/2 of the salsa.  Then top with peppers, onions, and beans.

4.  Cover with remaining salsa.  Bake for 45 minutes.

5.  Divide into 4 servings and serve with 2/3 cup of rice and 1 tablespoon of sour cream.

Delicious!

Serves 4

7 WW points

P.S.  It is also fabulous on Day 2 chopped up and with tortilla chips!  Yum!