Side Pannel
Mexican Chicken and Rice
Mexican Chicken and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Mexican
Ingredients List
- 1 tb Oil
- 1 lb Chicken breasts, cubed
- -boneless, skinless
- 1 sm Onion, chopped
- 1 sm Green pepper, chopped
- 1 pk Frozen sweet corn, thawed
- -10 oz package
- 1 c Chicken broth
- 1 c Mild salsa
- 1 1/2 c Minute original instant rice
- 1/2 c 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.
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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