Saturday Stirrings

Here's a nice, easy, yummy, one-pot dish for a nice, chilly, yummy, fall evening. Add some sort of bread, and you're set!

Southwestern Chicken and Rice
1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts; cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) black beans, drained and rinsed
1-1/2 cups thick 'n chunky salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups MINUTE White Rice, uncooked

HEAT oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.

ADD beans, salsa, corn and broth. Bring to boil.

STIR in rice; cover. Remove from heat. Let stand 5 minutes.

Go see Carol for a nice, easy, yummy, fall dessert!