Mexican Chicken and Black Beans

1-2 c cooked shredded chicken
1 c water
2 c instant rice
1 c salsa
1 can black beans (or pinto)
1 packet taco seasoning
1/2 c shredded cheddar cheese

Place all but cheese in pan and stir to moisten all rice. Sprinkle with cheese.  Cover and cook 5-7 minutes.

Serve with lots of toppings: avocado, olives, diced tomatoes, cilantro, sour cream, lime wedges, diced green onions, more cheese . . . .  Very good scooped up with chips.

You can also use raw chicken (tenders work best) with the following adjustment.  Put raw chicken, water, salsa and taco seasoning in pan and cover, cook 10 minutes or until chicken is no longer pink in middle.  Break apart with wooden spoon then follow as outlined above, adding a little more water if needed to moisten all rice.