Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.