| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chicken, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 1 |
lb |
Chicken breasts, cubed |
|
|
boneless skinless |
| 1 |
|
Onion, chopped |
| 1 |
|
Green pepper, chopped |
| 1 |
|
Frozen sweet corn, thawed |
|
|
10 oz package |
| 1 |
c |
Chicken broth |
| 1 |
c |
Mild salsa |
| 1 1/2 |
c |
Minute original instant rice |
| 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Heat oil in large skillet on medium-high heat. Add chicken, onion and
pepper; cook and stir until chicken is cooked through. Add corn, broth
and salsa; bring to boil. Stir in rice; cover. Remove from heat. Let
stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let
stand 2 minutes, or until cheese melts. 25 minutes; makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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