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Salsa Chicken Casserole
  • 1 cup uncooked basmati rice, rinsed
  • 1 cup frozen corn kernels, thawed
  • 1-15-ounce can black beans, drained and rinsed
  • 1-16-ounce jar salsa
  • 1 cup chicken broth
  • 1-½ teaspoons ground cayenne pepper
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large chicken breasts (about 1-1/2 pounds), thawed
  • 1 cup shredded cheese blend
  • 2 green onions, sliced
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