Mexican Chicken and Rice

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On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.—Cindy Gage, Blair, Nebraska

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Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 cup chicken broth
  • 1 cup salsa
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder, optional
  • 1/4 teaspoon pepper
  • 1-1/2 cups uncooked instant rice
  • 1/2 to 1 cup shredded cheddar cheese

Preparation

Step 1

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.


Stir in 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 minutes or until cheese is melted.
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REVIEWS:

Tasty and fast! I used boneless skinless chicken thighs and substituted the salsa for a can of diced tomatoes w/ green chilies. I also had leftover long grain brown rice, so I eliminated the chicken stock and used my already cooked rice. Great dish!

I was looking for a way to use leftover roasted chicken and found this recipe. My whole family, 18 month old and 6 year old (who eats next to nothing) included, really liked this dish. I added black beans and a whole can of chicken broth so the rice wouldn't be crunchy. I think this is a great way to use leftover chicken and I had everything else on hand so no special shopping trip needed which I really liked!

This was just delicious. So easy to make and tastes wonderful. My husband loved it, especially the added zing with the chili powder. I serve this with fresh breadmaker bread and it is a hit.

Delicious! Kids loved it and it was even yummy with severe morning sickness! I made brown rice with a cup of chicken broth and only used a half cup of salsa to compensate.

We made it with regular rice (steamed in another pot) and a tomato in place of the salsa (so it wouldn't be so saucey with the pre-cooked rice). Turned out good.

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