Ingredients
1
to 2 teaspoons chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
tablespoon vegetable oil
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1/3
cup Old El Paso™ Thick ’n Chunky salsa
2
cups hot cooked rice
Preparation
In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
