Mexican Chicken and Rice |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
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
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.
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