- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (11.59 ounce) package Spanish rice mix
- 3 1/4 cups water
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (15.5 ounce) can whole kernel corn, drained
- 1 (8 ounce) package Market Pantry™ Mexican-blend shredded cheese
- 1 (23.5 ounce) package Archer Farms™ whole wheat tortillas
- Spray a large nonstick skillet with cooking spray. Cook chicken in skillet over medium high heat for 8 minutes or until browned and no longer pink.
- Stir in rice mix, seasoning packet from rice, water, beans and corn. Bring to a boil, reduce heat and cover. Simmer 40 minutes or until rice is tender. Remove from heat and let stand 2 minutes or until water is absorbed.
- To serve, spoon into tortillas, top with cheese and roll up.