Ingredients
- 2 cups uncooked instant rice
- 2 cups water
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp Old El Paso™ Original Taco Seasoning Mix
- 2 tbsp oil
- 1 medium zucchini, sliced
- 1 bag (9 oz) frozen honey roasted sweet corn or 1 bag (10 oz) frozen corn
- 1 1/4 cups 2 Sisters' Honey Salsa
Instructions
- 1,. Cook rice in water as directed on the box. Meanwhile, coat chicken with taco seasoning mix.
- 2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil for 6 to 10 minutes, turning once, until golden brown on the outside and the juice of the chicken is clear when the center of the thickest part is cut (at least 165°F). Remove chicken from skillet; cover to keep warm.
- 3. In the same skillet, heat the remaining 1 tablespoon oil. Cook zucchini in oil for 3 minutes, stirring occasionally. Meanwhile, cook corn in the microwave as directed on the bag. Add corn and salsa to the skillet; cook about 3 minutes or until thoroughly heated.
- 4. Serve chicken over rice; top with salsa mixture.
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