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Southwestern Fried Rice

 Southwestern Fried Rice
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.
6 ServingsPrep/Total Time: 30 min.


  • 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 Minute® White Rice
  • 1/2 cup shredded reduced-fat cheddar cheese


  • 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.

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Southwestern Fried Rice (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.