Taste of Home
Mexican Chicken and Rice
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
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
Ingredients
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2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
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1 medium green pepper, chopped
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1 small onion, chopped
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2 tablespoons canola oil
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1 can (8-3/4 ounces) whole kernel corn, drained
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1 cup chicken broth
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1 cup salsa
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1/2 to 1 teaspoon salt
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1/2 to 1 teaspoon chili powder, optional
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1/4 teaspoon pepper
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1-1/2 cups uncooked instant rice
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1/2 to 1 cup shredded cheddar cheese
Directions
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1.
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.
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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.
Nutrition Facts
1 cup: 381 calories, 11g fat (4g saturated fat), 94mg cholesterol, 782mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 36g protein.
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