Tex-Mex Chicken

1. 1

   Drain and rinse black beans.

2. 2

   Drain corn.

3. 3

   Sprinkle both sides of chicken with 1 teaspoon ground cumin and garlic salt.

4. 4

   Heat oil in 12-inch skillet over medium-high heat.

5. 5

   Add chicken; cook 3 minutes on each side.

6. 6

   In medium bowl, combine beans, corn, picante sauce, red pepper and remaining cumin.

7. 7

   Turn chicken; spoon bean mixture over chicken.

8. 8

   Reduce heat to medium.

9. 9

   Cook covered for 10 minutes or until chicken is done and bean mixture is thickened.

10. 10

    Sprinkle with cilantro.

11. 11

    Serve with white or flavored rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.