May 29 Southwest Chicken with Corn and Rice

You Will Need:

2 cups uncooked instant rice

1 lb boneless, skinless chicken breast

1 packet taco seasoning

vegetable oil or olive oil

1 bag of frozen corn, preferably sweet

How to Make:

Cook rice in water as directed on box. Meanwhile, coat chicken with taco seasoning.

In a large skillet, heat the oil. Cook the chicken in the oil for about 6-10 minutes. Cook until the outside is golden brown, and the inside is no longer pink. Make sure to turn the breasts to cook evenly. Remove the chicken from the skillet, and set aside. Make sure to keep them covered to keep warm.

Meanwhile, cook the corn over stove top or in the microwave.

Serve chicken over rice with corn on the side.

Adapted from Pillsbury’s Southwest Chicken with Honey Roasted Corn Salsa