Meals Matter

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Contributed By: cameron
cameron

Chicken and rice dish with southwest flavor. Ready in 45 minutes

Ingredients

1 tablespoon Oil

1 pound Boneless skinless chicken breasts, cubed (about 4 breasts)

1 Small onion, chopped

1 Small green pepper, chopped

1 10 ounce Package frozen corn, thawed

1 cup Chicken broth

1 cup Your favorite mild salsa

1 1/2 cups Instant rice (minute rice preferred)

1/2 cup Shredded cheddar cheese

Preparation

Heat oil in a large skillet (4 quart) or wok. Add chicken, onion and green pepper; cook and stir until chicken is cooked through. Add corn, broth, and salsa; bring to a boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese and cover. Let stand 2 minutes or until cheese melts

Cook's Notes

I will omit the green pepper and it tastes fine. I will also use a 15 ounce can of corn if frozen is not on hand.

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