Mexi Chicken in a Pot

This is one of the most incredibly easy, tasty and low-fat recipes I've ever whipped up. A handful of ingredients and a warm oven are all it takes, practically. Here goes:

Mexi Chicken in a Pot
Serves 3-4

1 lb. Chicken Tenders or 2 Chicken Breasts cut in 3 pieces each
1 14 oz. can corn, drained
1 14 oz. can black beans, drained
1 c. uncooked brown rice
2+ c. boiling water
1 pkg. Taco seasoning
1/2 c. sour cream (optional)
1/2 c. chopped fresh cilantro (optional)

Oven to 350 degrees. Spray casserole dish with PAM. Add rice and water. Evenly pour corn on top, then beans. Sprinkle Taco seasoning. Gently spread chicken pieces on top. Put lid on top. Bake about an hour, or until rice is tender. Divide evenly among plates or wide bowls. Add dollop sour cream on top, sprinkle with cilantro.

Notes:
I really liked it, just the way it was. I thought it was very tasty. But you could:

* Add just a touch extra of water. The rice definitely soaked it all up. And while I didn't consider it dry, some people may like it a bit moist.
* Maybe pour a bit of salsa in before you add the corn, to give the rice a bit more zip and add moisture.
* White rice would be fine, too. Just be careful you don't add too much water and you could probably cut the baking time.
* Sprinkle grated cheddar or pepper jack cheese on top and let melt before serving. That takes away from the low-fat designation, however.
* Serve with corn tortillas the next day for lunch.