Mexican Chicken and Rice Dinner
By á-2710
Rate this recipe
4.8/5
(6 Votes)
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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
Details
Preparation time 5mins
Cooking time 25mins
Adapted from minuterice.com
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.
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