Santa Fe Chicken and Rice

SANTA FE CHICKEN AND RICE

2 Tbsp. vegetable oil
1 1/4 lbs. skinless, boneless chicken breast halves
1 cup uncooked regular long-grain white rice
1 3/4 cups chicken broth or chicken stock
1 cup picante sauce
1 tsp. ground cumin
1 can (about 15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese

Heat 1 Tbsp. oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Makes 4 servings.