Santa Fe Chicken and Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick, inexpensive tasty meal - perfect for after a work day. It's even faster if you have leftover cooked chicken and rice to use. Another recipe from my mother-in-law. Ingredients:
2 cups cooked rice |
3/4 lb chicken breast, sliced |
8 ounces salsa |
1 (11 ounce) can mexican-style corn, drained |
1 (11 ounce) can black beans, drained and rinsed |
1/2 cup shredded monterey jack pepper cheese |
Directions:
1. Spray skillet with cooking spray and heat.
2. Add chicken, cook on medium heat until no longer pink.
3. Stir in salsa, corn, beans, and rice.
4. Sprinkle with cheese.
5. Heat until cheese is melted.
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