Confetti Chicken & Rice

• 1 cup prepared pico de gallo, drained
• 1/2 cup black beans, drained, rinsed
• 2 Land O Lakes Southwest Saute Express squares
• 1 pound boneless skinless chicken breasts
• 1 (10-ounce) bag frozen rice, cooked
• 1/2 cup frozen corn, thawed

1. Combine pico de gallo and black beans in bowl; set aside.
2. Melt Saute Express squares in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
3. Add chicken.
4. Cook 1318 minutes or until chicken reaches at least 165F, is golden brown on both sides and juices run clear when pierced with a fork.
5. Remove from skillet.
6. Stir rice and corn into skillet until coated and heated through.
7. Slice chicken; serve over rice mixture.
8. Top with pico de gallo and black beans.

gallo, black beans, squares, chicken breasts, frozen rice, frozen corn

Taken from www.landolakes.com/recipe/3633/confetti-chicken-rice (may not work)