Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Spicey Mexican Chicken




Source of Recipe


roxymom






List of Ingredients



• 1 teaspoon chili powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 4 boneless skinless chicken breasts
  
• 1 tablespoon oil
  
• 1 cup frozen corn, thawed
  
• 1/3 cup chunky salsa
  
• 2 tablespoons chopped fresh cilantro
  
• 1 large tomato, chopped
  
• 1 (15 ounce) can black beans, rinsed and drained
  
• 1 cup cooked rice
  






Instructions



1. Mix chili powder, salt and pepper.
   
2. Sprinkle evenly over both sides of chicken.
   
3. Heat oil in a skillet over medium high heat.
   
4. Cook chicken in oil 10 minutes or until brown on both sides.
   
5. Stir in remaining ingredients.
   
6. Heat to boiling; reduce heat.
   
7. Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when center of the thickest pieces are cut and vegetables are heated through.