Prep Time: 10 min. Cook Time: 35 min.
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 cup uncooked regular long-grain white rice
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese
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.
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.
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.
Ingredient Note: This recipe was developed using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Makes: 4 servings.
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