Chicken and Rice - 29 minutes or less?

Wow, do I feel like I have been slacking off. I have been cooking but haven't been updating my blog.
Last week I had my parents over for dinner and tried out a new recipe from my 29 minutes or less Pampered Chef cookbook which of course I had to modify. The dish took a little longer than 29 minutes but turned out delicious and was easy. I love trying out new dishes and it is always good to have guinnea pigs to try them out on. I liked this because it basically used one skillet and a prep bowl.

Here is the recipe for Tex Mex Chicken and Rice:

Tex Mex Chicken and Rice

1 can corn drained
1 small onion diced
1 lb chicken cut into bite sized pieces(I used 12 boneless, skinless chicken tenders)
2 tsp Taco Seasoning
1 can black beans drained and rinsed
2 7oz cans of Salsa Verde (I use Herdez, it is mild)
1 can chicken broth
2 1/2 cups Minute Rice (white or brown)
vegetable oil

In large skillet, heat about 1 Tbs oil, add diced onion and saute a few minutes, add corn and cook until just starting to brown. Remove from pan into bowl. In same pan add a little more oil if needed and cook chicken with taco seasoning until no longer pink. Remove chicken from pan to bowl with corn and onion. In same skillet, add about 1 Tbs oil and rice and stir until rice is coated. Add both cans of Salsa Verde and chicken broth, cover and let cook 5 minutes (you can add a little water if necessary). Once rice is cooked add rice, onion, chicken and black beans to skillet, stir to combine and heat through. Serve in bowls topped with shredded cheese and green salad. Delicious. Serves about 6

Happy Cooking...