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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Enjoy an easy Mexican skillet dish with only a few ingredients and 15 minutes. Pre-cooked chicken strips and instant rice cut down on time but not flavor. Ingredients:
cooking spray |
1 (9-ounce) package frozen southwestern-flavored cooked chicken breast strips |
1 3/4 cups water |
1 (14 1/2-ounce) can mexican-style stewed tomatoes |
2 cups instant rice, uncooked |
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained |
1 cup (4 ounces) shredded reduced-fat mexican blend cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken strips, and saute 3 to 5 minutes or until chicken is thoroughly heated. Remove chicken from skillet, and set aside.
2. Add water and tomatoes to skillet; bring to a boil. Stir in rice and corn; top with chicken strips and cheese. Cover, remove from heat, and let stand 5 minutes.
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