2004 Southwestern Fried Rice

By boandozzy

Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1 package (10 ounces) frozen corn, thawed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 2 teaspoons canola oil
• 1 cup chicken broth
• 1 cup salsa
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1-1/2 cups uncooked instant rice
• 1/2 cup shredded reduced-fat cheddar cheese

Preparation

Step 1

In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add 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 2-3 minutes or until cheese is melted.
Yield: 6 servings.