SOUTHWESTERN CHICKEN AND RICE

Southwestern Chicken and Rice image

Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 8

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Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups instant white rice, uncooked

Steps:

Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
Add beans, salsa, corn and broth. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 470, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g

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