Mexican Chicken and Saffron Rice

I wanted to clear out my pantry, which seems to be a reoccuring them lately. I used my blender and combined a can of green chilies, a can of tomatoes, 1/2 can of black beans, 2 garlic cloves, cumin, corriander, salt, pepper, and red pepper flakes. I made a sauce and set it aside.

I olive oiled a casserole dish and added 3 large chicken breasts. I topped them with about 3/4 of the sauce. Then I baked it at 400 for 50 minutes.

While baking, I made saffron rice. Also, I used the remainder can of black beans with the 1/4 sauce and heated on the stove until warm.

This made 4 servings. I approve!