Friday, January 29, 2010

Mexican Chicken & Rice

1 Tbsp. oil
1 lb. boneless chicken breasts, cubed
1 small onion, chopped
1 green pepper, chopped
1 (10 oz) can or bag corn
1 c. chicken broth
1 c. mild salsa
1 ½ c. minute rice
½ c. grated cheese
Flour tortillas
Sour cream

Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir 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 with fork. Sprinkle cheese on top. Let sit for 2 minutes. Serve with tortillas, sour cream, guacamole, and additional salsa.

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