Skillet Chicken with Corn and Salsa
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice packet and 1 tablespoon of olive oil.
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spoon
- Plate
Ingredients
- 1 pkg. PERDUE® SHORTCUTS® Ready to Eat Fajitas Chicken Breast Strips
- 1 tsp. Adobo All-Purpose Seasoning with Pepper
- 1 box Mexican Rice
- 3 tbsp. Extra Virgin Olive Oil
- 1 jar Pico de Gallo Salsa
- 3 tbsp. Chipotle Peppers in Adobo Sauce
- chopped with sauce
- about 3 peppers
- 1 can Low Sodium Black Beans
- rinsed and drained
- 1 can Whole Kernel Corn
- drained
- 1 lime
- juiced
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