Pan Seared Chicken With Southwest Corn And Brown Wild Rice Recipes

SOUTHWEST CHICKEN

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories World Cuisine Recipes Latin American Mexican

Yield 4

Number Of Ingredients 6

Southwest Chicken image

Steps:

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE

Number Of Ingredients 8

Pan-Seared Chicken with Southwest Corn and Brown & Wild Rice image

Steps:

Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.

Ingredients

4 boneless, skinless chicken breasts halves, rinsed and patted dry (6 oz. each)
1 tsp. dried parsley flakes
Salt and black pepper, to taste
2 Tbsp. canola oil, divided
1 cup diced red onion
2 cans (14.5 oz. each) Del Monte® Southwest Corn with Poblano & Red Peppers*, drained
1 cup grape tomatoes, cut in half
2 pouches (8.8 oz. each) Uncle Ben's® Ready Rice¿ Whole Grain Medley Brown & Wild

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