Santa Fe Chicken and Rice
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Ingredients
2 tablespoons vegetable oil
1.25 pounds boneless, skinless chicken breast
1 cup uncooked long grain white rice
1.75 cups Swanson® Chicken Broth
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
0.5 cup shredded reduced fat Cheddar cheese
1.25 pounds boneless, skinless chicken breast
1 cup uncooked long grain white rice
1.75 cups Swanson® Chicken Broth
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
0.5 cup shredded reduced fat Cheddar cheese
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Santa Fe Chicken and Rice
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Ingredients
2 tablespoons vegetable oil1.25 pounds boneless, skinless chicken breast1 cup uncooked long grain white rice1.75 cups Swanson® Chicken Broth1 cup Pace® Picante Sauce1 teaspoon ground cumin1 can (about 15 ounces) low sodium black beans, rinsed and drained1 cup frozen whole kernel corn0.5 cup shredded reduced fat Cheddar cheese
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