Mexican Chicken and Rice
- Number of Servings: 4
Ingredients
1-1½ pounds boneless skinless chicken breast - cut into bite size chunks1 bell pepper - chopped1 small onion - chopped (optional)1 can chicken broth1 small bag of frozen sweet cornSalsa (mild, medium, or hot) - approx. 1 - 2 cups (I usually eyeball it)Shredded Cheese (I normally use Kraft Mexican cheese)1 - 2 cups Minute Rice (I eyeball it - depends on how much liquid there is)
Heat oil in skillet (use just enough to coat the skillet). Cook chicken, bell pepper, and onion on medium high heat until chicken is cooked through. Add chicken broth, frozen sweet corn, and salsa. Bring to a boil. Add rice. Remove from heat and cover. Let stand for 5 - 10 minutes. Stir. Add cheese. Cover and let stand for about 5 minutes or until cheese is melted. Sprinkle a little parsley on top for some extra flavor. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SANDOLLAR1977.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDOLLAR1977.
Nutritional Info Amount Per Serving
- Calories: 558.5
- Total Fat: 14.9 g
- Cholesterol: 108.1 mg
- Sodium: 1,488.7 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 4.9 g
- Protein: 50.3 g
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