On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.—Cindy Gage, Blair, Nebraska
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons canola oil
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 cup chicken broth
- 1 cup salsa
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon chili powder, optional
- 1/4 teaspoon pepper
- 1-1/2 cups uncooked instant rice
- 1/2 to 1 cup shredded cheddar cheese
- In a 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 if desired and pepper; bring to a boil.
- 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. Yield: 6 servings.
Originally published as Mexican Chicken and Rice in Country Woman September/October 2001, p39
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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