Mexican Chicken and Rice
Laura
ingredients
- 2 lb boneless, skinless chicken breasts
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 T vegetable oil
- 1 can whole kernel corn, drained
- 1 cup chicken broth
- 1 cup salsa
- 1/2 t salt
- 1/2 t chili powder
- 1/4 t pepper
- 1 1/2 cup uncooked rice
- 1 cup cheddar cheese
directions
- 1
In 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 and pepper; bring to a boil.
- 2
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.
Source: Laura
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