You don't have to live in Santa Fe to treat your family to this Southwest-style chicken and rice dish. You will, however, need some black beans and salsa!
What You Need
Original recipe yields 4 servings
1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips (about 2-1/2 cups)
1 can (15.5 oz.) black beans, rinsed
1 can (15 oz.) corn, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1 cup KRAFT Shredded Cheddar Cheese
1 green onion, sliced
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Let's Make It
Cook chicken, beans, corn and salsa in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
Spoon over rice.
Top with cheese and onions.
Substitute canned pinto beans for the black beans.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 58g
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.