Mexican Chicken & Rice Dinner
What you need:
- 1 tbsp. oil
- 4 small boneless skinless chicken breast halves (1 lb.) - I prefer tenderloins
- 1 medium each: red and green pepper, chopped
- 2 cups water
- 1 cup salsa, thick and chunky
- 2 cups Minute White rice, uncooked
- 1 pkg. (10 oz.) frozen corn, thawed
- 1/2 cup Cheddar cheese, shredded
Directions:
- Heat oil in a skillet on medium-high heat. Add peppers and chicken; cover. Cook for 8 minutes or until chicken is cooked all the way through.
- Turn chicken halfway through cooking and stir the peppers occasionally.
- Remove chicken from skillet and cover to keep warm.
- Add water and salsa; stir. Bring to a boil.
- Stir in rice and corn.
- Top with chicken and cheese, then reduce heat to low, cover and cook 5 minutes or until rice is tender.
Recipe from Minute