| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | servings | ||
INGREDIENTS
| 1 | lb | Boneless; skinless Chicken Breasts, cut into cubes |
| 1 | tb | Olive Oil |
| 1 | cn | (15-oz.) Corn; drained |
| 1 | cn | (15-oz.) Tomato Sauce |
| 1 | cn | (4 oz.) Chopped Green Chilies |
| 1 | Jar; (4 oz.) Pimientos, drained | |
| 2 | ts | Chili Powder |
| 1 | ts | Onion Powder |
| Cooked Rice for four | ||
| 1/2 | c | Cheddar Cheese; shredded, (up to 1) |
INSTRUCTIONS
Warm the olive oil in a heavy skillet over medium heat. Cook the chicken cubes in the warm oil until cooked through, about 8 to 12 minutes. Add the corn, tomato sauce, green chilies, pimiento, chili powder, and onion powder to the skillet. Bring the mixture to a boil, stirring occasionally. Reduce the heat, cover, and simmer for about 15 minutes. Meanwhile, prepare the rice as directed on the manufacturer's packaging. To serve, ladle a hearty portion of the chicken fiesta over a bed of rice. Top with a sprinkling of cheddar cheese and serve warm. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 22, 1999, converted by MM_Buster v2.0l.
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