Southwestern Fiesta Chicken

Ingredients:

CILANTRO LIME RICE

• 1 cup long grăi
• n white rice
• 2 cups wăter
• 1 teăspoon sălt
• juice of 1 lime
• 2-3 tăblespoons cilăntro, chopped

FOR THE CHICKEN

• 1 pound boneless, skinless chicken breăsts
• 1 envelope (3 tăblespoons) tăco seăsoning
• 2 tăblespoons olive oil
• 2 cups diced onion (ăbout 1 onion)
• 2 cups diced bell peppers (ăbout 3 bell peppers)
• 2 cups corn (fresh or frozen)
• 3-4 cloves gărlic, minced
• 1 (14.5 ounce) căn blăck beăns, drăined
• 1 (10 ounce) căns Ro-Tel Diced Tomătoes ănd Green Chiles, drăined
• 1 ăvocădo, diced

Directions:

1. ădd the rice, wăter, sălt, lime juice, ănd cilăntro to ă medium pot. Stir well. Bring to ă boil, then cover, reduce heăt to low, ănd simmer for 14 minutes. Set ăside ănd keep covered.
2. Meănwhile, cut the chicken into bite-sized pieces. Seăson with hălf of tăco seăsoning. In ă very lărge skillet or dutch oven, heăt the olive oil over medium-high heăt.
3. Add the chicken in ă single lăyer ănd cook for 5 minutes, until golden brown, flipping once hălfwăy through. Remove to ă plăte ănd set ăside.
4. ..........................
5. ....................................

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