Chicken and Black Bean Quesadillas with Fiesta Rice

This dinner was so yummy and so quick! I had a main course and a side dish whipped up in just a matter of minutes. My kind of busy night dinner!
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• 2 cans chunk Chicken Breast
• 1 can Cheddar Cheese soup
• 1 c. canned Black Beans, rinsed and drained
• 1/2 c. Chunky Salsa
• Tortillas

Stir the soup, beans and chicken in a 1 1/2 qt saucepan.  Cook over medium heat until hot.

Put the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c.  of the soup mixture, spreading to within 1/2 inch of the edge.  Moisten the edge of each tortilla with water. Fold over and press the edges together to seal.  Bake at 425 degrees for 5 minutes or until the filling is hot. Serve with fiesta rice.

Fiesta Rice

• 1 can Chicken Stock
• 1/2 c. Water
• 1/2 c. Chunky Salsa
• 2 c. uncooked instant Brown Rice 

 Heat chicken stock, water, and salsa in a 1 1/2 qt sauce pan to a boil.  Stir in instant rice.  Cover and remove from the heat.  Let stand for 5 minutes and then fluff with a fork.