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4 boneless, skinless chicken breasts halves, rinsed and patted dry (6 oz. each)
1 tsp. dried parsley flakes
Salt and black pepper, to taste
2 Tbsp. canola oil, divided
1 cup diced red onion
2 cans (14.5 oz. each) Del Monte® Southwest Corn with Poblano & Red Peppers*, drained
1 cup grape tomatoes, cut in half
2 pouches (8.8 oz. each) Uncle Ben’s® Ready Rice® Whole Grain Medley Brown & Wild
Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
*NOTE: If Southwest Seasoned Corn is unavailable, Del Monte® Whole Kernel Corn can be used. Stir in one 4 oz. can roasted green chilies, drained, with the corn in Step 2.