It’s the freakin’ weekend, baby I’m about to have me some fun! (Thank you R. Kelly!) Mexican tonight? Sounds solid to me. Here’s the yummy entree. Now just add a little salad and mix up a pitcher of margaritas. Then just sit back and let it all slide right on down as smoothly as that Reposado Gold! All of this in the comfort of your own warm home. I’m so happy that I’m having a dizzy spell.

1 recipe Pepper Jack Soup
1 cup uncooked regular long grain white rice
1 can black beans
1 can shoepeg corn
4 boneless skinless chicken breasts
1/2 cup shredded cheddar or parmesan cheese

Preheat oven to 375°.
Spray large casserole dish with cooking spray.
In the casserole stir together soup, water, rice, beans, and corn.
Cut each breast in half on the diagonal.
Place chicken on top of soup mixture and press down a bit to submerge the chicken.
Cover with aluminum foil.
Bake for 50 minutes.
Remove from oven, top with cheese and let stand 5 minutes.

Serves 6 to 8. Just depends on serving sizes!