South-of-the Border Chicken Dinner
You do not have to travel south of the border to enjoy Tex-Mex flavors.
2 cups of instant rice
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into 1.2 inch cubes
1 (1-ounce) package taco seasoning mix
1 (16-ounce) can black beans, rinsed and drained
1(4.5-ounce) can of diced tomatoes with chilies, undrained
2 cups of frozen corn, thawed
1/2 cup shredded Mexican cheese blend
Cook rice according to package.
Meanwhile, in large skillet over medium-high heat, heat oil until hot but not smoking. Cook chicken 5 minutes, stirring occasionally. Stir in taco seasoning and cook 3 to 4 more minutes, or until no pink remains in chicken. Add black beans, tomatoes, and corn. Reduce heat to low and simmer 10 minutes or until everything is heated through.
Place chicken mixture over rice, sprinkle with cheese, and enjoy.
Hint: Draining and rinsing canned beans helps to reduce the sodium about 40 percent.