Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | PREP TIME 20 MIN----- |
\N \N | COOK TIME:25 MIN----- |
1 tablespoon | Margarine or butter |
1 pounds | Skinless, boneless chicken |
\N \N | Cut into 1 1/2\" pieces |
½ \N | Onion -- chipped |
1 \N | Medium green pepper -- |
\N \N | Chopped |
½ teaspoon | Each dried oregano leaves |
\N \N | And paprika |
¼ teaspoon | Each black pepper and |
\N \N | Ground |
\N \N | Red pepper |
1 can | 10 3/4oz. Campbells New |
\N \N | Golden Corn Soup |
1 can | About 16oz. stewed tomatoes |
\N \N | Cut up |
1 cup | Cooked rice |
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.
Recipe By :
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