Fiesta Lime Chicken & Rice

2 tablespoons olive oil

2 large boneless, skinless chicken breasts, cut into 1/2-inch strips

Kosher salt and freshly ground black pepper, to taste

1 medium green bell pepper, chopped

1 small red onion, chopped

1 1/2 cups Francesco Traditional Pasta Sauce

1/3 cup canned black beans, drained and rinsed

1/3 cup frozen sweet corn, thawed and drained

2 cups cooked white rice

1 cup shredded Mexican-blend cheese

1 tablespoon chopped fresh cilantro, for serving

Baked tortilla strips or crumbled tortilla chips, for serving

1 lime, cut into wedges, for serving

1. Preheat oven to 350°F. Grease a large baking dish with cooking spray. Heat oil in large
   skillet over high heat. Season chicken with salt and pepper. Cook chicken, turning
   occasionally, until golden-brown and internal temperature reaches 165°F, about 5 minutes. Set aside.
   
2. Reduce heat to medium-high and add pepper and onion. Cook, stirring occasionally until tender, about 3 to 5 minutes. Stir in pasta sauce, black beans and corn and cook until heated through, about 5 minutes longer.
   
3. Combine chicken, rice and vegetable mixture in large bowl and toss to coat. Transfer
   mixture to prepared baking dish and top with cheese. Bake until cheese is melted and
   sauce is bubbling, 20 to 30 minutes. Top with cilantro and tortilla strips. Serve with lime wedges and enjoy.