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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Enjoy this Spanish-style skillet dinner featuring chicken, rice, Progresso® black beans and Green Giant® corn--made using Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce. Ingredients:
4 (4 ounce) boneless skinless chicken breasts, flattened slightly |
1 cup uncooked converted or regular long-grain white rice |
1 (9 ounce) pouch progresso™ recipe starters™ creamy roasted garlic with chicken stock cooking sauce |
1 (15 ounce) can progresso® black beans, drained, rinsed |
1 cup green giant® valley fresh steamers® frozen corn |
garnishes, if desired |
sliced ripe olives (optional) |
sliced green onions (optional) |
Directions:
1. Sprinkle chicken breasts with salt and pepper to taste. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook chicken in oil 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
2. Stir rice, cooking sauce and 1 1/2 cups water into skillet. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
3. Return chicken to skillet. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Sprinkle with olives and green onions.
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