2 packages (5 ounces each) saffron rice, Mahatma®
3 1/3 cups reduced-sodium chicken broth, Swanson®
1 can (15-ounce) reduced-sodium black beans, drained, S&W
1 jar (2-ounce) chopped pimiento, Dromedary®
1 rotisserie chicken, removed from bones and cut into 2-inch pieces
2 cups frozen bell pepper strips, thawed, Birds Eye®
1 cup chunky salsa, Newman's Own®
1 tablespoon frozen orange juice concentrate, Minute Maid®
Sliced jalapeno peppers (optional)
Preheat oven to 375 degrees F In a medium saucepan, combine rice and broth; cook following package directions. When cooked, stir in black beans and pimiento. Spread in a 9x 13-inch baking dish; set aside.
In a la rge bowl, toss together chicken and pepper strips. Spoon chicken mixture over rice mixture in baking dish.
In a small bowl, stir together salsa and orange juice concentrate. Spoon over chicken mixture. Cover and bake in preheated oven for 30 to 40 minutes or until heated through. Garnish with sliced jalapeno peppers (optional).