A fun way to serve this chicken and rice bowl is in homemade tortilla bowls. Make them easily by draping flour tortillas over oven proof cups or bowls and baking until crisp. Photo credit: Nicole Shoemaker from Cooking for Keeps.
Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes or until tender. Stir in beans, tomatoes, corn, water and seasonings. Bring to boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
Stir in chicken; cook 5 minutes or until heated through.
Serve with tortilla chips or in tortilla bowls with assorted toppings, such as shredded cheese, sour cream or salsa , if desired.
To make tortilla bowl: Lightly spray the outside of an oven proof 2-cup liquid measuring cup or medium bowl. Place upside down on a baking sheet. Press a 6- or 8-inch flour tortilla over bottom and sides of cup. Bake in preheated 325°F oven 7 to 10 minutes or until crisp. Remove tortilla from cup; cool completely. (Prepare tortilla bowls in 1 or 2 batches by using a variety of oven proof cups and bowls to drape the flour tortillas over.)