Pan Seared Chicken with Southwest Corn and Brown Wild Rice
Ingredients
- 4 boneless, skinless chicken breasts halves, rinsed and patted dry (6 oz. each)
- 1 tsp. dried parsley flakes
- Salt and black pepper, to taste
- 2 Tbsp. canola oil, divided
- 1 cup diced red onion
- 2 cans (14.5 oz. each) Del Monte® Southwest Corn with Poblano & Red Peppers*, drained
- 1 cup grape tomatoes, cut in half
- 2 pouches (8.8 oz. each) Uncle Ben's® Ready Rice¿ Whole Grain Medley Brown & Wild
Instructions
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