Sprinkle chicken breasts with salt and pepper to taste. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook chicken in oil 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
Add rice and taco seasoning mix to skillet; stir to mix well. Stir in cooking sauce and 1/2 cup water. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
Return chicken to skillet. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with olives and green onions.