Recipe: Cuban Chicken (using saffron rice and corn)

Michelle, this is the only recipe I could find using saffron rice and whole kernel corn. I'll keep looking.

CUBAN CHICKEN

3 to 4 boneless, skinless chicken breasts
1 large jar salsa
3 small bags (5 oz each) Saffron yello rice (spicy or regular)
1 can whole kernel corn
1/2 cup shredded cheese
Texas Pete or other hot sauce (optional)

Chop chicken breasts into small pieces. Place chicken in a baking dish and pour salsa over the top.

Bake at 350 degrees F until done.

While chicken is baking, prepare saffron rice as directed on package and stir in drained can of corn when finished. Add hot sauce if desired.

Place half of the corn/rice mixture in the bottom of a casserole dish. Layer the cooked chicken/salsa mixture over the rice. Layer the remaining rice/corn mixture on top and sprinkle on the shredded cheese. Cover with aluminum foil (to allow venting).

Bake at 350 degrees F until cheese melts (approximately 10-15 minutes).

Make sure you use enough salsa to completely cover the chicken and don't overcook or the chicken will get dried out.