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

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Pan-Seared Chicken with Southwest Corn and Brown & Wild RiceUncle Ben's

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.

Recipe information

  • Total Time

    25 minutes

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.

TagsAmericanChicken BreastChickenPoultryCornVegetableRiceRice & GrainsGrape TomatoTomatoMainNut FreeGluten FreeDairy FreeEasyWeeknight Meals30 Minutes or LessQuickSauteEpicurious
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