Mexican Chicken and Rice
You can use hot or mild salsa in this, depending how much spice you want.
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1 small onion, chopped
- 1 pkg frozen sweet corn, thawed (10 ounces)
- 1 cup chicken broth
- 1 cup hot salsa
- 1 1/2 cups Minute Instant Rice
- 1/2 cup shredded cheddar or Monterey Jack cheese
Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through about 8 minutes. Add corn, broth, and salsa; bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff rice and chicken with fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese is melted. Makes 4 to 6 servings. It can be eaten as is, or served with tortilla chips for dipping. Enjoy!