Southwestern Chicken and Rice
1 tablespoon canola oil
1 lb. boneless skinless chicken breast, cut into bite-sized pieces
2 cups frozen corn kernels
15 ½ ounces black beans, canned
1 ½ cups instant brown rice
1 ½ cups salsa
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup reduced fat cheddar cheese
Heat the oil in a Dutch oven or large saucepan over medium-high heat. Cook the chicken, stirring frequently, until lightly browned, about 3 minutes.
Stir in the corn, beans, rice, salsa, chili powder, cumin and 2 cups water; bring to a boil. Reduce heat and simmer, covered, until the rice is tender,
about 15 minutes. Stir in the cheese until melted. Serve in individual bowls and top with sour cream, if desired.
Source: — (8 servings)