Queso Smothered Chicken
adapted from Plain Chicken
4 boneless chicken breasts
seasonings: chili powder, cumin, garlic powder
1 package mexican rice
1 can black beans, drained and rinsed
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies
Heat oven to 350. Season chicken on both sides with chili powder, cumin, and garlic powder. Cook chicken in oven for 20-25 minutes until cooked through.
While the chicken is cooking, prepare mexican rice according to package directions. Stir in black beans.
Combine Ro-tel and Velveeta in a small sauce pan and heat over medium heat stirring occasionally until cheese is melted.
To assemble the Queso Smothered Chicken - place 1/4 of the mexican rice and black beans in a bowl, and top with chicken. Pour 3-4 Tbsp cheese dip over chicken. Reserve remaining queso for tortilla chips later!