Cholula Chicken and Rice with Spicy Corn

Chicken
• 2 servings Perdue Perfect Portions Boneless Chicken Breasts, Original
• 1/2 cup Cholula Seasoning
• 1 tbsp oil


Rice
• 1 bag Uncle Ben's Ready Rice Original Long Grain, minute rice
• 1/4 cup Cholula Hot Sauce


Corn
• 1/2 can Green Giant Mexicorn (Corn, Red & Green Bell Peppers)
• 1/3 cup Pace Picante - Medium

1. Cut chicken into bite size, doesn't matter what size. In ziplock bag, place about 1/2 the seasoning before adding chicken. Top with remaining seasoning and shake. Make sure that all the chicken gets coated.
2. In skillet and oil and begin heating to MEDIUM. Add chicken and swirl around in oil to make sure they're all coated. This will cause the seasoning to blend and you'll see of pieces that it rubs off of, this is fine.
3. While cooking chicken, continually flip and mix chicken, as chicken cooks those that lost some of their seasoning well recoat. Cook for about 15 minutes.
4. While chicken is cooking, drain can of corn. Place half in a bowl and add salsa. Blend so that salsa coats everywhere, microwave. Our microwave has an auto cook for veggies, I used the first setting.
5. Once corn is done, carefully remove and set aside. Microwave rice for 90 seconds as directed.
6. Once rice is done, tear open and pour in Cholula Hot Sauce. Blend until all rice turns a light orange color.
7. Place rice on plate and than chicken on rice. Use a holed spoon to serve corn.

Serving sizes are half of everything. This is REALLY HOT! If you only midly like spicy food, this is NOT for you! I am not responsible for your mouth being on fire! ~ ~ ~ ~ ~ If it is, have a little icecream, that seems to work the best.