Southwestern Fried Rice Recipe

Be the first to write a review

Rate recipe

This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Southwestern Fried Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southwestern Fried Rice Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 package (10 ounces) frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 teaspoons canola oil
1 cup chicken broth
1 cup salsa
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1-1/2 cups uncooked instant rice
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add 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 2-3 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 cup equals 278 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 446 mg sodium, 34 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Originally published as Southwestern Fried Rice in Light & Tasty October/November 2003, p13