Santa Fe Chicken And Rice - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided
1 1/4 pounds boneless, skinless chicken breasts
1 cup uncooked long grain white rice
1 3/4 cups Swanson(R) Chicken Broth or Swanson(R) Chicken Stock or Swanson(R) Unsalted Chicken Stock
1 cup Pace(R) Picante Sauce
1 teaspoon ground cumin
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded reduced-fat Cheddar cheese

Preparation

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.