- 1 ¼ pounds Tyson grilled chicken breast (found in the freezer section)
- 2 cups chopped onion
- 3 – 4 cloves garlic (minced or pressed)
- 2 – 3 tablespoons olive oil
- 1 cup uncooked long grain white rice
- 1 ¾ cups Chicken Broth
- 1 cup Pace Picante Sauce (choose the hotness level you prefer)
- 1 teaspoon ground cumin
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 15 ounces) whole kernel corn
(* Optional grill your own chicken)
How to Make It
Heat 1-2 tablespoons oil in a Large skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet and set aside.
Heat the remaining oil in the same skillet. Add the chopped onions and let it cook until almost done, then add the garlic. Cook an additional 2 – 3 minutes and stir in well, then remove it from the skillet. Add a little more olive oil to the skillet if needed. Add the rice and stir while cooking until golden brown. Stir in the broth, picante sauce and cumin then heat to a simmer. Cover and simmer on low heat for about 15 minutes. While the rice mixture is cooking cut the chicken into bite-size pieces.
Stir in the chicken, beans and corn. Cover and cook for 5 minutes or until everything is hot.
KEEP SMILING!
My Own Little Corner 