Mexican Chicken and Rice Dinner
16 ounces chicken breast, no skin, no bone
1 cup salsa
2 cups instant brown rice
1 cup corn
1 1/3 cups water
Spray large skillet with cooking spray and heat over medium high heat; add chicken. Cook four minutes on each side or until chicken is cooked through. Remove chicken from the skillet.
Add water and salsa; stir and bring to a boil.
Stir in rice and corn. Top with chicken; cover and cook on low heat for 5 minutes or until rice is tender. Serves 6.