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Ingredients:
1 tbsp oil
1 lb chicken breasts, cubed boneless, sk, inless
1 small onion, chopped
1 small green pepper, chopped
1 package frozen sweet corn, thawed 10 oz pac, kage
1 cup chicken broth
1 cup mild salsa
1 1/2 cup minute original instant rice
1/2 cup shredded cheddar cheese
Instructions:
Heat oil in large skillet on medium-high heat. Add chicken, onion and
pepper; cook and stir until chicken is cooked through. Add corn,
broth and salsa; bring to boil. Stir in rice; cover. Remove from
heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese;
cover. Let stand 2 minutes, or until cheese melts. 25 minutes; makes
4 servings.
Servings: 4
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
More information:
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Cooking
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Mexican Food & Drink
Mexican Chicken & Rice 2 Recipe brought to you by Mexican Recipes To-Go
