I wanted to make something easy for dinner last night so I took some chicken out of the freezer and thought, "I'll figure something out......"
Then a light bulb went on...
Why not fix Mexican Chicken and Rice...
This recipe is from a friend, so I'm not sure where it originated. If I had to guess, I'd say it was from a magazine..maybe a recipe advertisement for Minute Rice......
This is simple, easy, and can be thrown together (and ready to eat) in just a short amount of time. I usually add a dollop of light sour cream on top....
Mexican Chicken and Rice
1 Tablespoon Olive Oil
1 Pound boneless skinless chicken breasts (cubed)
1 small onion (diced)*
1 small green pepper (diced)*
2 Cups frozen sweet corn
1 Cup chicken broth
1 Cup salsa (mild, medium or hot depending on taste)
1 1/2 Cups Minute Original Instant Rice
1/2 Cup 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 a boil.
- Sir in rice, cover, remove from heat and let stand 5 minutes. Fluff with fork. Sprinkle with cheese and cover again. Let stand 2 minutes or until cheese melts.
Makes 4 servings.
*On nights when I'm feeling really pressed for time I have opted to leave out the onion and green pepper as both are in the salsa...