1lb.H-E-B boneless Southwestern Seasoned Chicken Breasts,
*non-stick cooking spray,
1 (10 oz)1 canRotel Festival Diced Tomatoes with Lime Juice and Cilantro,
1 (6 oz)boxUncle Ben's Mexican Fiesta rice mix,
1 1/2cupsH-E-B frozen Chuckwagon Corn,
1 (15 oz.)canblack beans, rinsed and drained,
1cup (4 oz)Kraft Mexican Style Shredded Cheddar Jack Jalapeño cheese,
1Coat a large non-stick skillet with cooking spray. Heat skillet over Medium-High heat 3 minutes. Brown chicken breasts 3 minutes per side.
2 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.
3Add 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.
4 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.
No Nutritional Information Available