ALL OF THE BEANS.
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Salsa Chicken Skillet
Spicy chicken and Bush's® Black Beans with lots of veggies are served over white rice for a quick weeknight dinner.
- Prep Time
20 Mins
- Cook Time
20 Mins
- Serves
4
Ingredients
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
- ½ lb fresh mushrooms, sliced
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, chopped
- 1 can (15 oz) Bush's® Black Beans or Classic Tex-Mex Black Beans, drained
- ½ cup frozen corn, thawed and drained
- 2 cups salsa, mild or spicy
- 2 cups cooked white rice
- ¼ cup sour cream
- ¼ cup shredded Cheddar cheese
Cooking Instructions
- 1HEAT
Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat.
- 2BROWN
Add chicken pieces; brown slightly. Remove chicken and set aside.
- 3HEAT
Wipe skillet; heat remaining olive oil.
- 4ADD
Add mushrooms, green pepper, onion, celery, garlic, corn and beans.
- 5SIMMER
Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes.
- 6SERVE
Serve over rice, topping with sour cream and cheese.