Chicken Taco Salad and Rice

3-5 chicken breasts, cubed
1 package of taco seasoning
1 can of mexi-corn, do not drain
1/2 cup of red sweet bell pepper, chopped
1/4 cup of black beans
1/8 cup of red beans (optional)
1 package of Romaine Lettuce
1 whole tomato, diced
2 cups of white rice
Sour cream (optional)
Medium Salsa (optional)
2-3 large handfuls of shredded fiesta cheese

Prep all vegetables and set to the side. In a medium saucepan or medium heat, put an 1/2 of a cup of water in the pan. Combine taco seasoning and water until somewhat blended. Add chicken cubes into the seasoned water mix. Cook until chicken turns white. Once chicken turns white, add mexi-corn, beans, and rice. Let cook covered for about 10 minutes. Then take cover off and continue simmering.

While chicken mix is simmering, combine lettuce, tomatoes, peppers, and cheese. Take salad and divide it out onto plates. Once the chicken and rice are fully cooked, spoon out chicken mix onto salads, then add any condiments (sour cream, salsa, more cheese, guacamole, etc.). Enjoy! Serves 4-6.

Tip: This recipe would also go well with Tortilla chips.