Chicken Ole

2 boxes Mexican or Spanish flavored Rice-a-Roni
(+ butter or margarine called for on pkg. directions)
2 lb. boneless, skinless chicken breast
1 T. vegetable oil
2 t. chili powder
1 onion, chopped
1-15 oz. can corn, drained
1-15 oz. can tomato sauce
1-15 oz. can diced tomatoes with green chilies (lightly drained)
1-15 oz. can black beans (drained)
Shredded cheddar cheese

Cook Rice-a-Roni according to package directions. Meanwhile, in large skillet, grill chicken in oil, sprinkled with chili powder, grill 3-4 min. each side or until no longer pink. Drain any excess oil if necessary. Cut into bite-size pieces. Once rice and chicken are both done, mix together in large pot and add onion, corn, tomato sauce, diced tomatoes & black beans, bring to a boil & reduce heat; cover & simmer 5-8 min. until everything is heated through and onions begin to soften. Stir occasionally. Top with shredded cheese just before serving.
Serves 6