This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
cost per recipe: $11.55
The price is determined by the national average.
tablespoons vegetable oil
pounds boneless, skinless chicken breast
cup uncooked long grain white rice
cups Swanson® Chicken Broth or Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
cup Pace® Picante Sauce
teaspoon ground cumin
can (about 15 ounces) low sodium black beans, rinsed and drained
cup frozen whole kernel corn
cup shredded reduced fat Cheddar cheese
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.
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.
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.