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Mexican Chicken and Rice with Corn

Arlene Williams
This recipe is great with both fresh or frozen sweet corn!
Print Recipe
Course Main Course

Ingredients
  

  • 1 Tbsp oil
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 pkg frozen sweet corn, thawed (10 oz)
  • 1 cup chicken broth
  • 1 cup mild salsa
  • 1 1/2 cups Minute instant rice
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through. Add com, 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. Makes 4 servings. Enjoy!