Monday, September 22, 2008

Mexican Chicken and Rice

I have no idea where I got this recipe, but we sure enjoy it. I use the chicken chucks I got at the church cannery in this recipe.

1 Tbsp. oil
1 lb boneless skinless chicken, cubed
1 each onion and green pepper (chopped)
1 10oz. frozen corn thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. instant rice
1/2 c. shredded cheese

Heat oil in skillet on med. heat. Add chicken, onion, and green pepper, cook until chicken is cooked through. Add corn, broth and salsa; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff rice with fork. Sprinkle with cheese; cover. let stand until cheese is melted.

1 comment:

Cheryl said...

We tried this recipe tonight. It was very tasty and easy to make. We did omit the green pepper, it is a flavor that I don't care for. It was very mild but I am sure that it could be spiced up if I had used salsa that wasn't mild. I am going to tag it under food storage because I used the canned chicken like Becky suggested.