Quick, easy, and delicious! Recipe doubles nicely.

Mexican Chicken and Rice


1 Tbsp. oil
1 lb. boneless, skinless chicken
1 small green pepper, chopped
1 small onion, chopped
1 pkg. (10 ozs.)frozen sweet corn, thawed
1 c. chicken broth
1 c. mild salsa
1.5 c. instant rice
.5 c (2ozs.) shredded cheddar chesse


Heat oil in large skillet on medium heat. Add chicken, onions, peppers. Cook until chicken is cooked through. Add corn, broth, and salsa; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover;let stand for 2 minutes or until cheese melts. Yield: 4 servings.
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