Taco-Seasoned Chicken and Beans

Just remember, if you use Minute Rice in this recipe (which I do sometimes), reduce water to 1 cup.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  cups water
• 1 (1 ounce) envelope  taco seasoning mix
• 1⁄4 teaspoon salt
• 1  cup long-grain rice
• 1 (15 ounce) can reduced sodium black beans
• 1  tablespoon olive oil
• 1  lb chicken breast, cut in thin strips
• 1 (14 1/2ounce) can 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.