1 can (18.5 oz) Progresso® chicken enchilada soup

3/4 cup water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 can (15 oz) Progresso black beans, drained, rinsed

1 box (9 oz) Green Giant® Niblets® frozen corn

1 package (1 lb) boneless skinless chicken breast halves

1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

1) Heat the oven to 375°F.

2) In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn.

3) Top with chicken.

4)Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender.

5)Stir rice around chicken.

6)Top with cheese.

7)Bake uncovered 5 to 10 minutes or until cheese is melted.