Ingredients

2 1/2

cups water

1 1/2

cups uncooked regular long-grain white rice

1/2

teaspoon salt

3

tablespoons finely chopped fresh cilantro leaves

2

tablespoons fresh lime juice

1

tablespoon olive oil

1

tablespoon olive oil

1

medium onion, finely chopped

1

serrano chile, seeded and diced

3

cups shredded cooked chicken

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes

1

can (4.5 oz) Old El Paso™ chopped green chiles

2/3

cup water

1

package (1 oz) Old El Paso™ chicken taco seasoning mix

Sliced avocado

Crumbled Cotija cheese

Sour cream

Lime wedges

Shredded lettuce

Preparation

In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.

In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.

In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

Serve chicken and beans in bowls with rice and desired toppings.