Chipotle Chili Chicken
2/3 cup French’s Gourmayo Chipotle Chili Mayonnaise
1/4 cup water
1 tablespoon lime juice
1 teaspoon ground cumin
1 tablespoon oil
1 pound boneless chicken
1 teaspoon minced garlic

Combine mayonnaise, water, lime juice, and cumin in a bowl.
Heat oil in skillet.
Saute chicken until no longer pink in center.
Stir in garlic and mayonnaise mixture.
Simmer, stirring for two minutes.

4 servings

Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin

1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Refried Black Beans
1 (15 ounce) can black beans, drained and liquid reserved
1 (15 ounce) can refried black beans
1/2 cup shredded Mexican cheese blend
4 cloves garlic, minced

Preheat oven to 350 degrees F (175 degrees C).
Mix black beans, refried black beans, 1/2 of the reserved liquid, Mexican cheese, and garlic together in an 8-inch baking dish.
Bake in the preheated oven until bubbling, about 30 minutes.