Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Mexican chicken & rice

Yield: 4 Servings

Ingredients:

• 1 tb Oil
• 1 lb Chicken breasts cubed -boneless skinless
• 1 sm Onion chopped
• 1 sm Green pepper chopped
• 1 pk Frozen sweet corn thawed -10 oz package
• 1 c Chicken broth
• 1 c Mild salsa
• 1 1/2 c Minute original instant rice
• 1/2 c Shredded Cheddar cheese

Instructions:

Heat oil in large skillet on medium-high heat. Add chicken onion and pepper; cook and stir until chicken is cooked through. Add corn broth and salsa; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts. 25 minutes; makes 4 servings.

Web Standards & Support: