Roasted Chicken and Rice
Rotisserie chicken, from the deli, shredded or cut into strips
Taco seasoning packet
|2 1/2 cups|
|1, 12 oz. jar|
|1, 14 oz. can|
Black beans, drained, rinsed
Yellow onion, diced
Jalapenos, seeds removed, diced
In a medium bowl, combine black beans, tomatoes, cilantro, lime juice, yellow onion, jalapenos and sweet corn. Cover and chill.
Heat oil on medium-high heat in a large skillet; sprinkle 2 tsp. of taco seasoning on both sides of chicken and place in skillet. Heat chicken for 2-3 minutes, reduce heat.
Remove chicken. Add the garlic, rice and broth to skillet.
Add the chicken back to skillet; cover and cook until rice is done, or liquid has been absorbed.
Serving suggestion: garnish rice with leaves of cilantro. Serve with the previously prepared black bean salsa and add guacamole.