Taco-Seasoned Chicken and Beans

• 2 cups water
• 1 (1 ounce) envelope taco seasoning mix
• 14 teaspoon salt
• 1 cup long-grain rice
• 1 (15 ounce) can reduced sodium black beans
• 1 tablespoon olive oil
• 1 lb chicken breast, cut in thin strips
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
• 34 cup frozen corn kernels
• 1 tablespoon lime juice

1. Combine the water, 1 teaspoon taco seasoning mix, salt and rice.
2. Bring to a boil, stirring.
3. Cover and reduce heat to low.
4. Cook 20 minutes, set aside 5 minutes.
5. Drain and rinse the beans; drain well again.
6. In a large nonstick skillet, heat the olive oil over medium heat.
7. Add the chicken strips and saute 2 minutes, just until the strips begin to whiten.
8. Sprinkle remaining seasoning over chicken and stir 1 minute.
9. Add undrained tomatoes and simmer 4 minutes.
10. Stir in black beans and corn; simmer 5 minutes.
11. (Make sure chicken is cooked through.)
12. Stir in lime juice.
13. Fluff rice, spoon the chicken and sauce over rice.

water, taco, salt, longgrain rice, black beans, olive oil, chicken breast, tomatoes, frozen corn kernels, lime juice

Taken from www.food.com/recipe/taco-seasoned-chicken-and-beans-251565 (may not work)