• Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté, stirring occasionally, for 2 minutes or until softened.

  • Meanwhile, place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet; sauté for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook about 4 minutes.

  • Remove from heat. Stir rice into liquid. Cover, let stand 8 to 10 minutes or until rice is tender. Serve with extra salsa, if desired. Makes 4 servings.

Nutrition Facts

455 calories; 11 g total fat; 2 g saturated fat; 100 mg cholesterol; 766 mg sodium. 44 g carbohydrates; 5 g fiber; 46 g protein;