Ingredients

• Cooking spray
• 1 tablespoon minced garlic
• 2 cups frozen peppers and onions blend
• 1 (16 oz) can pinto beans
• 1 (11 oz) can whole kernel corn
• 1 (10 oz) can tomatoes with green chilies
• 1 cup chicken broth
• 2 teaspoons chili powder
• 2 teaspoons seafood seasoning blend
• 1 (9 oz) package cooked chicken strips
• 2 cups instant rice
• 1 cup shredded Mexican-style cheese blend

Steps

1. Preheat large saucepan on medium 2–3 minutes. Remove pan from heat and coat with cooking spray. Add garlic; cook 1 minute or until warmed.
2. Stir in peppers and onions, then cover; cook 2–3 minutes, stirring occasionally, until thawed. Drain beans and corn.
3. Stir in beans, corn, tomatoes with green chilies (do not drain), broth, chili powder, and seafood seasoning. Cover, increase heat to medium-high, and bring to a boil. Meanwhile, cut chicken into bite-size pieces.
4. Stir rice into pan and cover; cook 1 minute. Stir in chicken; remove from heat and let stand covered 5–7 minutes until chicken is 165°F. Stir in cheese and serve.

Ingredients

• 6 cups shredded lettuce
• 1 medium tomato
• 2 tablespoons sliced black olives
• 2 tablespoons sliced pickled jalapeños (optional)
• ¼ cup ranch salad dressing

Steps

1. Place lettuce in salad bowl. Chop tomato finely; add to bowl.
2. Add remaining ingredients; toss and serve.