Mexican Chicken and Rice
April 29, 2014
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I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.
Mexican Chicken and Rice
Yield: 6 servings
Ingredients:
Mexican Chicken and Rice
Yield: 6 servings
Ingredients:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons canola oil
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 cup chicken broth
- 1 cup salsa
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon chili powder, optional
- 1/4 teaspoon pepper
- 1-1/2 cups uncooked Minute® White Rice
- 1/2 to 1 cup shredded cheddar cheese
Directions:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
- Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.