Mexican chicken and rice dinner (minute)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| -from minute rice website- | |
| 1 Tbsp | oil |
| 4 small | boneless skinless chicken breast halves, (1lb) |
| 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 package (10 oz.) | frozen corn, thawed |
| 1/2 cup | reduced fat cheddar cheese, shredded |
• Heat oil in large nonstick skillet on medium high heat. Add chicken and peppers; cover. Cook 8 minutes until cooked through (170 degrees Fahrenheit) and peppers are tender, turning chicken after 4 minutes and stirring peppers occasionally.
•Remove chicken from skillet and cover to keep warm.
•Add water and salsa to skillet; stir until well blended. Bring to a boil.
•Stir in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover.
•Cook 5 min or until rice is tender.
•Serve and enjoy! :)
Recipe uploaded with Shop'NCook for iPhone.
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