Southwest Chicken Skillet Dinner
1 lb. H-E-B boneless Southwestern Seasoned Chicken Breasts
* non-stick cooking spray
1 (10 oz) 1 can Rotel Festival Diced Tomatoes with Lime Juice and Cilantro
1/2 cup water
1 (6 oz) box Uncle Ben's Mexican Fiesta rice mix
1 1/2 cups H-E-B frozen Chuckwagon Corn
1 (15 oz.) can black beans, rinsed and drained
1 cup (4 oz) Kraft Mexican Style Shredded Cheddar Jack Jalapeño cheese
Coat a large non-stick skillet with cooking spray. Heat skillet over Medium-High heat 3 mi
nutes. Brown chicken breasts 3 minutes per side.
Reduce heat to Medium-Low, cover and cook 5 to 6 minutes, until the internal temperature
in the thickest part reaches 170 degrees F. Remove chicken from skillet.
Add diced tomatoes, water, rice with seasoning packet, corn and black beans to pan juices
in skillet.; stir and bring to a boil. Cover skillet with a tight fitting lid, reduce heat
to Low and simmer 10 minutes or until most of the liquid has been absorbed.
Slice chicken into 1/4-inch thick slices and place over top of cooked rice. Sprinkle with
cheese. Cover and let stand 5 minutes. Serve while hot.
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