Post by Baking_Bud on Dec 29, 2002 13:53:05 GMT -6
Mexican Chicken and Rice Dinner ( 4 SERVINGS)
4 Boneless skinless chicken -breast halves
1 c Chunky -Salsa
2 c White rice
1 c Frozen whole kernel corn
1 c shredded Cheddar -Cheese
Directions: Heat 1 tb oil in large skillet. Add chicken; cook 4 minutes on each side or until chicken is cooked through. (Cut in center to check!) Remove chicken from skillet; keep warm. Add 1-1/3 c water and salsa; stir. Bring to boil. Stir in rice and corn and cook for 5 minutes, over a gentle boil. Top with chicken and cheese; cover. Cook on low heat for 5 more minutes or until cheese is melted. VARIATION: Substitute 15 oz can black beans, drained, for corn.
4 Boneless skinless chicken -breast halves
1 c Chunky -Salsa
2 c White rice
1 c Frozen whole kernel corn
1 c shredded Cheddar -Cheese
Directions: Heat 1 tb oil in large skillet. Add chicken; cook 4 minutes on each side or until chicken is cooked through. (Cut in center to check!) Remove chicken from skillet; keep warm. Add 1-1/3 c water and salsa; stir. Bring to boil. Stir in rice and corn and cook for 5 minutes, over a gentle boil. Top with chicken and cheese; cover. Cook on low heat for 5 more minutes or until cheese is melted. VARIATION: Substitute 15 oz can black beans, drained, for corn.