With pantry spices, salsa and lean chicken breast, our flavorful chicken, rice and beans recipe simmers up on the stovetop for a quick weeknight meal.

Ingredients

• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons canola oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup salsa
• 2 cups hot cooked brown rice
• minced fresh cilantro, optional

Directions

1. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
2. Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Serve with rice and if desired, cilantro.