Salsa Chicken with Black Beans and Yellow Rice

Salsa Chicken with Black Beans and Yellow Rice

4 boneless, skinless chicken breasts
Montreal chicken seasoning
3 tbsp olive oil
1/2 cup chopped onion
8 oz Thick & Chunky Salsa
2 cans black beans, undrained
1 tsp cumin
1 tsp dried cilantro
3 tbsp catsup
1 tbsp pickled diced jalapeno
1 pkg yellow rice, prepared according to package directions
Sour Cream, if desired
Shredded Pepper Jack cheese, if desired
Chopped fresh tomatoes, if desired

Season the chicken with Montreal chicken seasoning. Heat the oil in a large skillet. Brown the chicken. Add chopped onions after you turn the chicken over to brown the other side. Remove the chicken to a small baking dish and spoon a couple of tablespoons of salsa over each breast. Place in the oven at 350-degrees. Meanwhile, stir the undrained beans into the same skillet used to brown the chicken, scraping up the browned bits. Add the rest of the salsa, the cumin, cilantro, catsup, and jalapeno and simmer for about 30 minutes. Remove the chicken from the oven and serve it with the black beans over prepared yellow rice, topped with sour cream, shredded pepper jack and chopped tomatoes. Yummy!