Pan-Seared Chicken With Southwest Corn And Brown & Wild Rice

• 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(R) Southwest Corn with Poblano & Red Peppers*, drained
• 1 cup grape tomatoes, cut in half
• 2 pouches (8.8 oz. each) Uncle Ben's(R) Ready Rice Whole Grain Medley Brown & Wild

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

chicken breasts halves, parsley flakes, salt, canola oil, red onion, del monte, grape tomatoes, pouches

Taken from www.epicurious.com/recipes/food/views/pan-seared-chicken-with-southwest-corn-and-brown-wild-rice-51264090 (may not work)