Taco-Seasoned Chicken and Beans |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Just remember, if you use Minute Rice in this recipe (which I do sometimes), reduce water to 1 cup. Ingredients:
2 cups water |
1 (1 ounce) envelope taco seasoning mix |
1/4 teaspoon salt |
1 cup long-grain rice |
1 (15 ounce) can reduced sodium black beans |
1 tablespoon olive oil |
1 lb chicken breast, cut in thin strips |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, undrained |
3/4 cup frozen corn kernels |
1 tablespoon lime juice |
Directions:
1. Combine the water, 1 teaspoon taco seasoning mix, salt and rice. Bring to a boil, stirring. Cover and reduce heat to low. Cook 20 minutes, set aside 5 minutes.
2. Drain and rinse the beans; drain well again. In a large nonstick skillet, heat the olive oil over medium heat. Add the chicken strips and saute 2 minutes, just until the strips begin to whiten.
3. Sprinkle remaining seasoning over chicken and stir 1 minute. Add undrained tomatoes and simmer 4 minutes. Stir in black beans and corn; simmer 5 minutes. (Make sure chicken is cooked through.) Stir in lime juice.
4. Fluff rice, spoon the chicken and sauce over rice.
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