Mexican chicken & rice

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil
1 pounds Chicken breasts, cubed boneless, skinless
1 small Onion, chopped
1 small Green pepper, chopped
1 pack Frozen sweet corn, thawed 10 oz package
1 cup Chicken broth
1 cup Mild salsa
1½ cup Minute original instant rice
½ cup Shredded Cheddar cheese

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.

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