Fiesta Chicken

• 1 cup Long Grain White Rice
• 2 cups Water
• 1 teaspoon Salt
• 3 Tablespoons Fresh Lime Juice
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 1 pound Boneless, Skinless Chicken Breast, Diced Into Bite-sized Pieces
• 2 cups Onion, Diced
• 1 whole Red Bell Pepper, Setm And Seeds Removed, Diced
• 2 cups Frozen Corn
• 3 cloves Garlic, Minced
• 1 envelope (1 Oz. Size) Taco Seasoning
• 1/4 cups Water
• 1 can (15 Oz. Size) Black Beans, Drained
• 1 can (10 Oz. Size) Petite Diced Tomatoes, Drained
• 1 whole Avocado, Peeled, Pitted, Diced
• 2 Tablespoons Cilantro, Chopped

1. In a medium-sized pan bring rice, first amount of water, salt, lime juice and butter to a boil.
2. Cover and reduce heat to low.
3. Simmer until tender, about 15 minutes.
4. Set aside.
5. Add half of the olive oil to a medium-sized skillet and set over medium high heat.
6. Add chicken pieces and saute until brown on all sides.
7. Remove from pan and set aside.
8. Add the remaining half of the olive oil to the pan, then toss in the onions, bell peppers and corn.
9. Saute until tender, about 5 minutes.
10. Add garlic and cook for an additional minute.
11. Add chicken back to the pan and sprinkle in the taco seasoning.
12. Add the second amount of water, black beans, tomatoes, and rice.
13. Stir to combine and heat until heated through.
14. Serve topped with avocado and cilantro.
15. Enjoy!

grain white rice, water, salt, lime juice, butter, olive oil, chicken, onion, red bell pepper, garlic, water, black beans, tomatoes, avocado, cilantro

Taken from tastykitchen.com/recipes/main-courses/fiesta-chicken/ (may not work)