Santa Fe Chicken

Santa Fe Chicken
2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or cheddar cheese
Garnish
chopped fresh cilantro (optional)
Spray a 2-quart casserole with cooking spray. Put chicken and onion into the casserole. Sprinkle with worcestershire, lime and garlic. Bake in a 350-degree oven for 30 minutes or until chicken is done. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese. Mix, then cover tightly. Continue to bake at 350 for 45 minutes or until rice is done. Sprinkle with cheese, cover and let sit on top of stove until cheese melts. Top with fresh chopped cilantro, if desired.