INGREDIENTS

  • 2 cups water
  • 1 (1ounce)envelope taco seasoning mix
  • 1/4 teaspoon salt
  • 1 cup long-grain rice
  • 1 (15ounce)can reduced sodium black beans
  • 1 tablespoon olive oil
  • 1 lb chicken breasts , cut in thin strips
  • 1 (14 1/2ounce)can canned Mexican style stewed tomatoes , undrained
  • 3/4 cup frozen corn kernels
  • 1 tablespoon lime juice

DIRECTIONS

  1. Combine the water, 1 teaspoon taco seasoning mix, salt and rice.Bring to a boil, stirring.Cover and reduce heat to low.Cook 20 minutes, set aside 5 minutes.
  2. Drain and rinse the beans; drain well again.In a large nonstick skillet, heat the olive oil over medium heat.Add the chicken strips and saute 2 minutes, just until the strips begin to whiten.
  3. Sprinkle remaining seasoning over chicken and stir 1 minute.Add undrained tomatoes and simmer 4 minutes.Stir in black beans and corn; simmer 5 minutes.(Make sure chicken is cooked through.)Stir in lime juice.
  4. Fluff rice, spoon the chicken and sauce over rice.