Mexican Chicken and Rice

June 13, 2014

167

I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked Minute® White Rice
1/2 to 1 cup shredded cheddar cheese

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper;...
See the full directions on my site

Nutritions

Calories
320

Sodium
902mg
37% DV

Fat
12g
19% DV

Protein
17g
34% DV

Carbs
33g
11% DV

Fiber
6g
24% DV