ELECTRIC SKILLET EL PASO CHICKEN PILAF

1 (14.5 oz) can chicken broth
1 (6.09 oz) package rice pilaf mix
1 to 1 1/2 teaspoons cumin
1/4 to 1/2 teaspoon red pepper flakes
2 cups cooked chicken strips, cut into 1-inch chunks
2 cups frozen corn kernels
1 (15.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can seasoned diced tomatoes
1/2 cup chopped fresh tomato
1/3 cup water

Spray Skillet with non-stick cooking spray, and preheat at 350 degrees F. Add chicken broth to Skillet, and bring to a boil. Stir in rice pilaf mix, rice seasoning packet, cumin and red pepper flakes. Bring to a boil; cover, with vent closed, and reduce heat to a simmer. Simmer for about 15-20 minutes.

Stir in remaining ingredients. Cover, with vent closed, and bring to a boil. Reduce heat to a simmer. Cook about 10 minutes, or until rice is done and pilaf is heated.

Serve topped with shredded Cheddar cheese, if desired.

Makes about 6 servings
Source: Black and Decker