| 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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