Ingredients
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4
teaspoon ground red pepper (cayenne)
4
boneless skinless chicken breasts (about 7 oz each)
1
tablespoon vegetable oil
2 1/4
cups Progresso™ chicken broth (from 32-oz carton)
2
tablespoons lime juice
1
tablespoon finely chopped garlic
1
cup uncooked regular long-grain white rice
1
cup black beans (from 15-oz can), drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup water
2
tablespoons lime juice
1
medium avocado, pitted, peeled and cut into 1-inch pieces
1/4
cup chopped fresh cilantro leaves
1
teaspoon finely chopped garlic
1/8
teaspoon salt
Chopped fresh cilantro leaves and lime wedges
Preparation
In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.
