| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Boneless, skinless Chicken |
| Breasts cut into cubes | ||
| 1 | T | Olive Oil |
| 1 | 15-oz. Corn drained | |
| 1 | 15-oz. Tomato Sauce | |
| 1 | 4 oz. Chopped Green | |
| Chilies | ||
| 1 | Jar, 4 oz. Pimientos | |
| drained | ||
| 2 | t | Chili Powder |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 87.9mg
Sodium: 1344.4mg
Potassium: 838.9mg
Carbohydrates: 21.9g
Fiber: 3.7g
Sugar: 3.4g
Protein: 37.4g