Mexican Chicken and Rice Dinner

Photo by lilangel s.
Adapted from minuterice.com

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from minuterice.com

Ingredients

  • 1

    Tbsp oil

  • 4

    small boneless skinless chicken breast halves (1 lb.)

  • 1

    red bell pepper, chopped

  • 1

    green bell pepper, chopped

  • 2

    cups water

  • 1

    cup thick and chunky style salsa

  • 2

    cups Minute White Rice, uncooked

  • 1

    pkg (10 oz.) frozen corn, thawed and drained

  • 1/2

    cup reduced fat Cheddar cheese, shredded

Directions

1) HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cover. Cook 8 minutes or until cooked through (170°F) and peppers are tender, turning chicken after 4 minutes and stirring peppers occasionally. Remove chicken from skillet; cover to keep warm. 2) ADD water and salsa to skillet; stir until well blended. Bring to boil. 3) STIR in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover. Cook 5 minutes or until rice is tender.

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