Southwest Skillet Chicken and Rice

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.