Southwest Skillet Chicken and Rice
Makes 6 servings. Recipe is from Lawry’s.
2 tsps. chili powder
2 tsps. Lawry’s Seasoned Salt
11/2 lbs. boneless, skinless chicken breast halves
1 tbl. oil
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz.) can petite diced tomatoes, drained
1 cup frozen corn
1 cup instant white rice
1 cup water
1. Mix chili powder and seasoned salt in small bowl. Sprinkle chicken with 1 teaspoon seasoning mixture.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until lightly browned.
3. Stir in beans, tomatoes, corn, rice, water and remaining seasoning mixture. Bring to boil. Reduce heat to low; cover and simmer 5 minutes, or until chicken is cooked through and rice is tender. Let stand 5 minutes.
4. Cut chicken into serving size pieces. Fluff rice mixture with fork before serving.