Mexican Chicken and Rice (Gluten Free) – Marg Foley. 2 c. shredded chicken. ¼ c. cream cheese. 2 c. cooked rice. ½ c. chunky salsa. 1 (15 oz.) can drained black beans. 1 tsp. cumin. 1 tsp. garlic powder. 2 c. Tex-Mex cheese. 1 tsp. onion powder. Reserve 1 cup cheese for topping. Mix all ingredients together and place in an 8 x 8 inch dish. Top with reserved cheese. Bake at 350F for 25 minutes, covered with foil. Remove the foil in the last 5 minutes. More great recipes are found in our Cooking Through the COVID-19 Pandemic cookbook – just $10 at the Centre