Southwestern Fried Rice

Name: Southwestern Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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.

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.

Nutrition 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.

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