Ingredients

• 4 boneless skinless chicken breasts
• 8 cups water
• 1 onion, chopped
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 (15 ounce) cans black beans, drained
• 1 (16 ounce) jar salsa
• 1 (1 1/4 ounce) package taco seasoning
• 4 teaspoons minced garlic
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon celery seed
• 1 tablespoon lemon juice
• 1 1/2 cups instant brown rice
• 1 teaspoon chicken bouillon
• 1 tablespoon brown sugar
• 1 tablespoon instant mashed potatoes
• shredded cheddar cheese

Instructions

1. In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.

2. Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.

3. Serve with cheese.