Mexican Chicken and Rice - 2

Recipe Ingredients

1 tablespoon	15ml	Oil
1 lb	454g / 16oz	Chicken breasts - cubed
		Skinless
1		Onion - chopped (small)
1		Green pepper - chopped (small)
1		Frozen sweet corn - thawed
		- 10 ounce package
1 cup	237ml	Chicken broth
1 cup	237ml	Mild salsa
1 1/2 cups	240g / 8.5oz	Minute original instant rice
1/2 cup	73g / 2.6oz	Shredded cheddar cheese

Recipe Instructions

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 boil. Stir in rice, cover.

Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese, cover. Let stand 2 minutes, or until cheese melts.

Source:
The Eyes of Texas Cookbook, 1987, p. 132

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