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Mexican Chicken and Rice

Contributed by: Debbie Stadin, an ECE member from Holyoke, MN       


2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 T. vegetable oil
1 can whole kernel corn, drained
1 c. chicken broth
1 c. salsa

½ to 1 tsp. salt
½ to 1 tsp. chili powder, optional
¼ tsp. pepper
½ c. instant rice, uncooked
1 c. shredded cheddar cheese

Preparation Instructions:

In a large skillet, sauté chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add corn, broth, salsa, salt, chili powder and pepper; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff with fork, sprinkle with cheese and cover until cheese melts. Yields 6 servings.

Optional ingredient: 1 can black beans, drained and rinsed

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