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Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights.
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 package McCormick® Gluten-Free Chili Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) pinto beans, undrained
1 can (11 ounces) whole kernel corn, drained
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Read labels of all recipe ingredients to ensure all are gluten-free.
Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sour cream and chopped cilantro.
(Amount per serving)