Southwest Chicken Skillet

...If you are a Chipotle Burrito Bowl fan, you'll love this!

Ingredients:

• 1 lb skinless, boneless chicken breasts --cut into strips.
• 1 tablespoon Chipotle seasoning (Mrs. Dash Southwest Chipotle-flavored salt-free seasoning works well.)
• 1 tablespoon oil
• 1 teaspoon (or more if you're a garlic lover, like me!) minced garlic
• 1 lime
• 1 medium red bell pepper cut into strips
• 1 small zucchini cut into thin rounds and halved.
• 1 small onion cut into strips
• 1/2 cup fresh salsa
• 1/2 cup frozen or canned whole kernel corn
• 1 can Ranch Style Pinto Beans w/ Jalapeno Peppers--rinsed and drained.
• 2 cups Uncle Ben's instant white rice
• Fresh Cilantro
• 1 tablespoon butter or margarine
• Salt, pepper, chili powder, garlic salt --to taste!

Skillet Directions:

1. Sprinkle chicken with chipotle seasoning, garlic, fresh squeezed lime juice and oil.
2. Heat over medium-high heat in a very large skillet.
3. Cook and stir about 2 minutes or until chicken is browned on all sides.
4. Add red bell pepper, zucchini and onion; cook and stir for 2 to 3 minutes more or until crisp tender.
5. Add salsa, corn and beans to skillet; cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink. **Add salt, pepper or chili powder to taste.

Rice:
1. Follow preparation directions on box. When completely cooked, mix in one tablespoon butter and finely chopped fresh cilantro.

Serve Southwest Chicken Skillet on top of the rice. ~Tastes great with fresh avocado, extra salsa, hot sauce and/or sour cream! ENJOY!