Thursday, May 3, 2012

Santa Fe Chicken and Rice

1 cup cooked rice
1 pound chicken tenders
1 cup salsa
1 (11 oz) can Mexicorn
15 oz can black beans, drained and rinsed

Prepare 1 C rice.  While rice is cooking, spray skillet with cooking spray.  Add 1 pound chicken tenders.  Cook until no longer pink.  Add cooked rice, salsa, Mexicorn, and cheese.  Heat through until cheese melts.  Serve plain or in tortillas with sour cream and additional salsa.

In place of chicken tenders, I use one pint of canned chicken.

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