Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups instant white rice, uncooked
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Let's Make It
Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
Add beans, salsa, corn and broth. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 min.
Garnish with BREAKSTONE'S or KNUDSEN Reduced Fat Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.