Mexican chicken and rice
4 servings
Ingredients
| Quantity | 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 |
Directions
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.