Easy Tex-Mex Chicken
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Ingredients
- 2 cups long-grain white rice
- 2 lb boneless, skinless chicken breasts
- ½ (1-oz) envelope taco seasoning mix
- 3 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) pkg frozen whole-kernel corn
- 1 cup salsa
Instructions
- Cook rice according to package directions.
- Meanwhile, cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with seasoning.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 5 to 6 minutes per side or until done; remove from skillet, and keep warm.
- Add beans, corn, and salsa to skillet. Cook over medium heat until thoroughly heated. Season with salt and pepper to taste.
- Serve chicken and bean mixture over rice.
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