Southwest Confetti Chicken & Rice

• 1 tablespoon Land O Lakes Butter
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic salt
• 1/8 teaspoon ground red pepper (cayenne)
• 1 (10-ounce) bag frozen rice, cooked
• 1/2 cup black beans, rinsed, drained
• 1/2 cup frozen corn, thawed
• 2 tablespoons Land O Lakes Butter
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 pound boneless skinless chicken breasts
• Pico de gallo, as desired

1. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat just until sizzling.
2. Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon ground red pepper.
3. Add all remaining rice ingredients; stir until coated and heated through.
4. Remove from pan; keep warm.
5. Melt 2 tablespoons butter in same skillet.
6. Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic salt and 1/4 teaspoon ground red pepper.
7. Add chicken breasts; cook 10-15 minutes or until internal temperature reaches 165 degrees F and juices run clear when pierced with fork.

butter, chili powder, ground cumin, garlic salt, ground red pepper, frozen rice, black beans, frozen corn, butter, chili powder, ground cumin, garlic salt, ground red pepper, chicken breasts, gallo

Taken from www.landolakes.com/recipe/4271/southwest-confetti-chicken-rice (may not work)