Easy Chicken and Black Bean Skillet

By carvalhohm

Ingredients

• 1 jar (17.6 oz.) GOYA® Pico de Gallo Salsa
• 1 can (15.25 oz.) Whole Kernel Corn, drained 
and rinsed
• 1 can (15.5 oz.) Black Beans, drained and rinsed
• 1 tsp. ground cumin
• 3 tbsp. chopped fresh cilantro
• 1 pkg. (9 oz.) Breast Strips, Grilled, roughly chopped
• 3 cups GOYA® Yellow Rice, cooked according to 
package directions

Preparation

Step 1

1 In a large skillet, bring salsa, corn, beans, cumin and cilantro to a boil over medium-high heat.

2 Reduce heat and simmer, uncovered, 3 minutes.

3 Stir in chicken and rice, and heat through.