Santa Fe Chicken and Rice - one pot dish! Everything cooks in the same skillet. Seasoned chicken sautéed in the skillet, and simmered with rice, black beans, Rotel, corn and chicken broth. Full of flavor and ready in 15 minutes! Love easy and quick meals!
1(10-oz)can Rotel diced tomatoes and green chilies, drained
1cupinstant white rice
Place chicken in a large ziplock bag and coat with marinade. Refrigerate for at least 30 minutes or all day.
Heat oil in large nonstick skillet on medium heat. Remove chicken from marinade and add to skillet; cook 3-4 minutes per side or until lightly browned. Remove chicken from skillet and set aside.
Add beans, Rotel, corn, rice and chicken broth to skillet. Stir to combine. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Add chicken and cook on lowest setting for an additional 5 minutes.