Confetti Chicken & Rice

Confetti Chicken & Rice

Busy weeknights call for easy meals. This one fits the bill—it’s quick and full of flavor.

25 min. prep time
4 servings
353 Ratings


1 cup prepared pico de gallo, drained
1/2 cup black beans, drained, rinsed
1 pound boneless skinless chicken breasts
1 (10-ounce) bag frozen rice, cooked
1/2 cup frozen corn, thawed


Combine pico de gallo and black beans in bowl; set aside.

Melt Sauté Express® squares in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.

Add chicken. Cook 13–18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet.

Stir rice and corn into skillet until coated and heated through.

Slice chicken; serve over rice mixture. Top with pico de gallo and black beans.

Nutrition Facts (1 serving)

Calories: 420

Fat: 13g

Cholesterol: 110mg

Sodium: 800mg

Carbohydrates: 36g

Dietary Fiber: 2g

Protein: 39g

Recipe #15681B©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

So easy and so good. I didn't mix the black beans with the pico de gallo. I heated the black beans up and put on top of the rice and corn. Then added the chicken then the pico de gallo.
This was great and so easy! The only thing I did different was not mix the black beans with the pico de gallo, I heated them up and put them on top of the rice and corn then I added the chicken then the pico de gallo. It was layers of flavor! My husband loved it!
This was so easy and tasted great!

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