Using a 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Sprinkle chicken breasts with salt and pepper to taste. Cook the chicken in oil for 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
Add rice and taco seasoning mix to skillet and stir to mix well. Stir in cooking sauce and 1 cup water. Heat to boiling; cook 5 minutes (stirring frequently). Stir in beans and frozen corn; heat to boiling.
Return the chicken to skillet. Reduce heat; cover and simmer for about 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). During the last 5 minutes of cooking add the diced tomato into the skillet. Mix well.
Serve each person 1-2 chicken strips with a hearty helping of rice and beans. Sprinkle cilantro, green onion, and shredded cheddar cheese over the plate, and top with a few slicked black olives. Enjoy!
- If you enjoy dark meat you can use chicken thighs instead of chicken tenderloin.
- Internal temperature of chicken should be 165 degrees Fahrenheit.
Serving: 1g | Calories: 281kcal | Carbohydrates: 39g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 193mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg