Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, chopped

  2. 1 each medium green, sweet red and yellow peppers, chopped

  3. 1 medium onion, chopped

  4. 2 tablespoons olive oil

  5. 3 cups water

  6. 2 cups frozen corn

  7. 1 cup uncooked brown rice

  8. 1 cup green enchilada sauce

  9. 1/4 cup canned chopped green chilies

  10. 1/4 teaspoon salt

  11. 1 cup (4 ounces) shredded Mexican cheese blend

  12. 1 cup (8 ounces) sour cream Tortilla chips and minced fresh chives, optional

Instructions Jump to Ingredients ↑

  1. In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired. Yield: 6 servings.


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