Ingredients
- No-Stick Cooking Spray and aluminum foil
- Mexican rice
- 4 boneless skinless chicken breasts (5 oz each)
- 1 pkg taco seasoning mix (or homemade version: 1 teaspoon ground cumin and chili powder, 1/2 teaspoon each paprika, onion powder, garlic powder, 3/4 teaspoon kosher salt, and 1/8 teaspoon cayenne pepper)
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 cup Whole Black Beans, drained, rinsed
- 3/4-1 cup frozen whole kernel corn
- 1/2 cup diced red bell pepper
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped green onions
- Optional for serving: chopped avocado or guacamole; crumbled tortilla chips, salsa; black olives, lettuce, and sour cream; 1 lime, quartered
Preparation
Step 1
STEP ONE
Preheat outdoor grill to medium-high heat or oven to 425.
STEP TWO
Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Put 1/2 cup of Mexican rice in center of each. Season chicken on both sides with taco seasoning. Place 1 breast in center of rice on each piece of foil. Divide and layer other ingredients. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
STEP THREE
Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts. Once portions are plated, top each serving with 2 Tbsp chopped green onion. If desired, top each serving with fresh squeezed lime juice.
TIPS
Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers. Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers.