Santa Fe Chicken and Rice

This spicy skillet has it all...chicken, rice, black beans, corn, cheese
and plenty of flavor from Pace® Picante Sauce. If you're looking to kick
dinner up a notch, this recipe will do it!

Santa Fe Chicken and Rice
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 35 min.

2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 cup *uncooked* regular long-grain white rice
1 3/4 cups Swanson® Chicken Broth *or* Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 teaspoon ground cumin
1 can (about 15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese

1. 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.

2. 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.

3. 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.

/Ingredient Note:/ We develop our recipes using a 4-to 5-ounce skinless,
boneless chicken breast half per serving. However, there are a range of
sizes available in-store, from the butcher counter to the meat case and
the freezer section. Use whichever you prefer- just follow the recipe as
written above for the best result. If you're using larger chicken
breasts they may require a little longer cooking time.
Makes: 4 servings.

Kitchen Clip
                              Serve this dish with a romaine salad tossed with chopped fresh
orange segments, green onion, sliced radish and lime vinaigrette.
Received on Fri Apr 1 08:59:32 2011