Easy chicken and black bean skillet recipe

Chicken second courses

1 jar (17.6 oz.) Pico de Gallo Salsa 1 can (15.25 oz.) Whole Kernel Corn, drained and rinsed 1 can (15.5 oz.) Black Beans, drained and rinsed 1 tsp. ground cumin 3 tbsp. chopped fresh cilantro 9 oz. Breast Strips, Grilled, roughly chopped 3 cups GOYA® Yellow Rice, cooked according to package directions