This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Preparation Time
10 mins
Total Time
10 mins
Calories
554 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Step 2
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Step 3
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Ingredients
1 teaspoon ground cumin
1 cup uncooked long grain white rice
2 tablespoons vegetable oil, divided
1 cup Pace® Picante Sauce
1 cup frozen whole kernel corn
½ cup shredded reduced-fat Cheddar cheese
1 ¼ pounds boneless, skinless chicken breasts
1 (15 ounce) can low-sodium black beans, rinsed and drained
