Jalapeno Chicken with Spanish Rice and Beans

Jalapeno Chicken
Prep Time: 1 minute
Cook Time: 14 minutes
Stand Time: 3 minutes
Definitely serve this with margaritas! Fiesta!

1 Tbsp 40%-Less-Sodium Taco Seasoning
4 (4 oz) Boneless, skinless chicken breast halves
Cooking Spray
1/2 c (2 oz) shredded pepperjack cheese
2 Tbsp sliced jalapeno peppers (optional - we skipped this)

Sprinkle taco seasoning over both sides of chicken.
Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray.
Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
Remove chicken from heat; sprinkle with cheese. Cover and let stand 3-4 minutes or until cheese melts. Garnish with jalapeno slices, if desired.

Yield: 4 servings

Spanish Rice and Beans
Prep Time: 1 minute
Cook Time: 15 minutes

1 (4.3 oz) package boil-in-bag Spanish rice mix
1 (15 oz) can black beans, drained and rinsed
1/4 c mild salsa

Prepare rice according to package directions, omitting fat.
Combine cooked rice, beans, and salsa. Cook over medium heat 1 minute or until thoroughly heated.

Yield: 4 servings (serving size: about 3/4 cup)

From Cooking Light Superfast Suppers

Ken's Rating: ****1/2
Chalsea's Rating: ****1/2