Recipe of Santa's Elves Working In The Workshop

Santa Fe Chicken And Rice

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Recipe Summary 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 | Santa's Elves Working In The Workshop

2 tablespoons vegetable oil, divided

1 ¼ pounds boneless, skinless chicken breasts

1 cup uncooked long grain white rice

1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock

1 cup Pace® Picante Sauce

1 teaspoon ground cumin

1 (15 ounce) can low-sodium black beans, rinsed and drained

1 cup frozen whole kernel corn

½ cup shredded reduced-fat Cheddar cheese

Directions

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.

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.

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Info | Santa's Elves Working In The Workshop

prep: 10 mins additional: 35 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Santa Fe Chicken And Rice

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