1-2 tsps red chili powder
1/2 tsp salt
1/4 tsp pepper
4 Boneless skinless chicken breasts (about 1 1/4 lbs)
1 TBS vegetable oil
1 (15 oz) can black beans, drained and rinsed
1 cup(ish) whole kernal corn with red and green peppers, undrained (I used some plain canned corn that we had left over from a previous meal)
1/3 cup salsa (I think I used a little more so that is was as moist as we wanted it)
2 cups hot cooked rice
What to do:
1. In a small bowl, mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken.
2. In 10 inch skillet, heat over oil over medium heat. Cook chicken in oil 8-10 minutes, turning once, until juice is clear when center of thickest part is cut (170 degrees).
3. Stir in beans, corn, and salsa. Heat to boiling; reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Serve with rice.
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