MEXICAN CHICKEN AND RICE
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut in cubes
1 onion, chopped
1 green bell pepper, chopped
1 (10 ounce) package frozen sweet corn, thawed
1 cup chicken broth
1 cup mild salsa
1 1/2 cups uncooked minute rice (instant rice)
1/2 cup shredded cheddar cheese
Heat oil in large skillet on medium-high heat. Add chicken, onion and green 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.
Makes 4 servings
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut in cubes
1 onion, chopped
1 green bell pepper, chopped
1 (10 ounce) package frozen sweet corn, thawed
1 cup chicken broth
1 cup mild salsa
1 1/2 cups uncooked minute rice (instant rice)
1/2 cup shredded cheddar cheese
Heat oil in large skillet on medium-high heat. Add chicken, onion and green 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.
Makes 4 servings
MsgID: 3158541
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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