CHICKEN AZTECA

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in 12" Dutch. Arrange chicken breasts over top. Pour remaining salsa over top of chicken. Cover. Cook for about 45 minutes. Remove chicken and cut into bite size pieces. Return to Dutch Oven. Stir in cream cheese. Cook until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

Makes 10-12 servings