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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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After I made this I wasn't sure why it was called a fried rice but I guess if you look at it from a spicy southwestern way. Even though it's not fried it's a great dish. Very fast and easy to make!! Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 (10 ounce) package frozen corn, thawed |
1 small green pepper, chopped |
1 small onion, shopped |
2 teaspoons canola oil |
1 cup chicken broth |
1 cup salsa |
1 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
1 1/2 cups uncooked instant rice |
1/2 shredded low-fat cheddar cheese |
Directions:
1. In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
2. Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
3. Add the rice.
4. Cover and remove from heat; let stand for 5 minutes.
5. Fluff with a fork.
6. Sprinkle with cheese.
7. Cover and let stand for 2-3 minutes for until cheese is melted.
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