Spicy chicken & corn rbtn28a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PREP TIME 20 MIN----- | ||
| COOK TIME:25 MIN----- | ||
| 1 | tablespoon | Margarine or butter |
| 1 | pounds | Skinless, boneless chicken |
| Cut into 1 1/2\" pieces | ||
| ½ | each | Onion -- chipped |
| 1 | each | Medium green pepper -- |
| Chopped | ||
| ½ | teaspoon | Each dried oregano leaves |
| And paprika | ||
| ¼ | teaspoon | Each black pepper and |
| Ground | ||
| Red pepper | ||
| 1 | can | 10 3/4oz. Campbells New |
| Golden Corn Soup | ||
| 1 | can | About 16oz. stewed tomatoes |
| Cut up | ||
| 1 | cup | Cooked rice |
Directions
1. In skillet, in hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. 2. Cook onion and green pepper with oregano, paprika, black pepper and red pepper until tender-crisp, stirring often. 3. Stir in soup, tomatoes and rice. Heat to boiling. Return chicken to skillet.
Cover; cook over low heat 5 min. or until chicken is no longer pink, stirring often. Garnish with fresh parsley if desired.
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