|1||pkg PERDUE® Fresh Boneless Skinless Chicken Thighs|
|1||box Mexican Rice|
|3||tbsp Extra Virgin Olive Oil, divided|
|1||tsp GOYA® Adobo All-Purpose Seasoning with Pepper|
|1||jar Pico de Gallo Salsa|
|3||tbsp Chipotle Peppers in Adobo Sauce, chopped with sauce, about 3 peppers|
|1||can Low Sodium Black Beans, rinsed and drained|
|1||can Whole Kernel Corn, drained|
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice packet and 1 tablespoon of olive oil. Boil for 60 seconds, cover tightly, and reduce heat to low. Simmer for 25 minutes or until water is absorbed. Remove from heat and fluff with a fork.
Season chicken with GOYA® Adobo seasonings. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté chicken thighs for 6 to 8 minutes per side, until cook thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.
To the same skillet, add the salsa and chipotle peppers, simmer for 1 to 2 minutes, stirring to get up all the brown bits from the chicken. Add the black beans and corn. Simmer for 2 to 3 minutes to heat through. Remove from heat and add in the lime juice.
Serve sliced chicken on rise and top with corn salsa. Serve with tortilla chips and extra salsa.
To adjust the heat level, just add more or less Chipotle Peppers