1 cup water 1 can (14.5 ounces) low sodium chicken broth 2 cups instant white rice 1/2 cup frozen corn 1/2 cup can black beans, rinsed and drained 3/4 cup prepared salsa 1/2 teaspoon cumin 1/2 can (12-ounces) Chicken Breast, rinsed
Measure rice. Measure frozen corn. Open can of black beans and rinse. Measure salsa. Open canned chicken, measure and rinse. Add water and broth to saucepan and bring to boil. Add rice and cook about 3 minutes. Add the rest of the ingredients and simmer for 3 minutes. Add more cumin for added flavor.