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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare. Ingredients:
1 pound boneless skinless chicken breasts, cubed |
1 package (10 ounces) frozen corn, thawed |
1 small green pepper, chopped |
1 small onion, chopped |
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 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add 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 2-3 minutes or until cheese is melted. Yield: 6 servings.
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