Southwestern Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from the Kraft foods site and tweaked it ever so slightly. It's fast, easy and good for you as well; but most of all it tastes great! Adding a dollop of sour cream to individual portions really adds an extra flavour boost. Very Mexican tasting! Ingredients:
1 tablespoon olive oil |
4 -5 boneless skinless chicken breasts, cut into chunks |
1 large onion, chopped |
1 (15 ounce) can kidney beans |
1 1/2 cups salsa |
1 cup frozen corn, thawed |
1/2 cup chicken broth |
1 1/2 cups minute white rice, uncooked |
Directions:
1. Heat oil in large skillet on medium-high heat.
2. Add chicken and onion; cook and stir until chicken is cooked through.
3. Add beans, salsa, corn and broth.
4. Bring to boil.
5. Stir in rice; cover.
6. Remove from heat.
7. Let stand 5 minutes.
8. Garnish individual servings with reduced fat sour cream for extra flavour.
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