Mexican Chicken and Rice Dinner

By á-2710

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

Preparation

Step 1

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.