Mexican Chicken and Rice

By carol gorman

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 to 1 teaspoon salt
• 1/2 to 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. Prep/Total Time: 20 min.