Mexican Chicken & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
1 lbs: Chicken breasts, cubed boneless, skinless
1 small: Onion, chopped
1 small: Green pepper, chopped
1 package: Frozen sweet corn, thawed 10 oz package
1 cup: Chicken broth,
1 cup: Mild salsa,
1 1/2 cup: Minute original instant rice,
1/2 cup: Shredded Cheddar cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp