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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.Cindy Gage, Blair, Nebraska Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces |
1 medium green pepper, chopped |
1 small onion, chopped |
2 tablespoons canola oil |
1 can (8-3/4 ounces) whole kernel corn, drained |
1 cup chicken broth |
1 cup salsa |
1/2 to 1 teaspoon salt |
1/2 to 1 teaspoon chili powder, optional |
1/4 teaspoon pepper |
1-1/2 cups uncooked instant rice |
1/2 to 1 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
2. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.
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