Southwestern Fried Rice Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 278 calories, 6g fat (2g saturated fat), 48mg cholesterol, 446mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.


  1. 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.
Originally published as Southwestern Fried Rice in Light & Tasty October/November 2003, p13

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