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Source: Swanson's Simply Delicious Cookbook

Quick Chicken and Rice
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Serves: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
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2 tbsp. Vegetable Oil
4 skinless, boneless chicken breast halves, (about 1 pound)
1 cup uncooked regular long grain rice
1 can (14 ounces) chicken broth
1 cup Pace® Picante Sauce
1 tsp. ground cumin
1 can (about 16 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup Shredded Cheddar cheese




In medium skillet over medium-high heat, heat half the oil. Add chicken and cook 10 min. or until browned. Set chicken aside.

Reduce heat to medium. Add remaining oil. Add rice and cook until browned, stirring constantly. Stir in broth, picante sauce and cumin. Heat to a boil. Reduce heat to low. Cover and cook 15 min.

Add beans and corn. Return chicken to pan. Top chicken with cheese. Cover and cook 5 min. more or until chicken and rice are done and most of liquid is absorbed.






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