Salsa Chicken and Rice Recipe

I decided to post one of my favorite recipes. It is soooooo easy yet very flavorful and a little spicy. I love it! This is easily converted to a vegan/vegetarian-friendly recipe- simply omit the chicken. I actually don't even end up eating the chicken, I only add it for Adam.
Ingredients:
1 can (10oz) Old El Paso enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso Thick n' Chunky salsa
2 cans (10oz) condensed cream of celery soup
1 can (15oz) black beans, drained, rinsed
5 chicken breast halves

1. Heat oven to 350. Spray 13x9 glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
2.Arrange chicken over rice mixture. Cover tightly with foil. (I use frozen solid breasts and it works great)
3. Bake 1 hour. Uncover; brush chicken with reserved 2T enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear.
I sometimes add a little grated cheese on top as well (gotta love cheese).

Be sure to use converted rice in this recipe and not regular white rice. The acidity in the salsa and enchilada sauce prevents the non-converted rice from becoming tender.

I like food that's a little on the spicy side, so I use medium temp salsa and enchilada sauce to give a kick. I love this recipe. I hope some of you try it. If you do, let me know what you honestly think, even if you hate it. Prep time is only 15 minutes. I would love to have some of your favorite recipes that are quick and easy. I'm all about convenience and simplicity.