Recipe: Taco-Seasoned Chicken and Beans (using black beans and corn)

TACO-SEASONED CHICKEN AND BEANS

2 cups water
1 (1 ounce) envelope taco seasoning mix, divided use
1/4 teaspoon salt
1 cup uncooked long-grain white rice
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into thin strips
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-flavored stewed tomatoes, undrained
3/4 cup frozen corn kernels
1 tablespoon lime juice

Combine water, 1 teaspoon of the taco seasoning mix, salt and rice in medium saucepan. Heat to boil, stirring well. Cover; reduce heat to low. Cook 20 minutes. Set aside 5 minutes.

Heat olive oil over medium heat in large non-stick skillet. Add chicken strips; cook just until strips begin to whiten, 2 minutes.

Sprinkle remaining taco seasoning over chicken; stir 1 minute. Add tomatoes and juices; simmer 4 minutes.

Stir in beans and corn; simmer until chicken is cooked through, 5 minutes. Stir in lime juice.

Fluff rice with fork. Spoon chicken and sauce over rice; serve.

Makes 4 servings
Adapted from source: Betty Crocker's Best Chicken Cookbook