Notes: A delicious and easy to make one-pan dish that’s perfect for busy weeknights.
Ingredients
Ingredient | Amount |
---|---|
Chicken Tenderloins | 1/2 lbs |
Mild Salsa | One 16oz jar |
Mexican Corn | One 11oz Can |
Black Beans | One 16oz Can |
Long Grain Rice | 1 & 1/2 Cup |
Shredded Monterrey Jack Cheese | 1 Cup |
Sour Cream (optional) | To Taste |
Instructions
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In a large skillet, cook the chicken tenderloins over medium-high heat until browned and cooked through.
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In a separate pot, bring 1 and 1/2 cups of water to a boil and add 1 and 1/2 cup of rice. Reduce heat to low, cover and simmer for 18-20 minutes or until all the water is absorbed.
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In the same skillet you cooked the chicken in, add the salsa, corn, and black beans. Mix well and bring the mixture to a simmer.
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Serve the chicken mixture over cooked rice, and top with shredded Monterrey Jack cheese and a dollop of sour cream (if desired).
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Enjoy with a side of your choice or as it is.