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Ingredients Jump to Instructions ↓

  1. 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  2. 1 medium green pepper, chopped

  3. 1 small onion, chopped

  4. 2 tablespoons canola oil

  5. 1 can (8-3/4 ounces) whole kernel corn, drained

  6. 1 cup chicken broth

  7. 1 cup salsa

  8. 1/2 to 1 teaspoon salt

  9. 1/2 to 1 teaspoon chili powder, optional

  10. 1/4 teaspoon pepper

  11. 1-1/2 cups uncooked instant rice

  12. 1/2 to 1 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Mexican Chicken and Rice Recipe photo by Taste of Home In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

  2. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

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