Scott's Recipe

Mexican Chicken And Rice

Category: Chicken

2 lbs boneless, skinless chicken breast, cut into 1” pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tbsp vegetable oil
1 can (8 ¾ oz) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
½ - 1 tsp each salt and chili powder
¼ tsp pepper
1 ½ cups of uncooked instant rice
½ - 1 cup cheddar cheese, shredded


1. In a large skillet, sauté chicken, green peppers and onion in oil until chicken is no longer pink and vegetables are crisp-tender.
2. Add corn, broth, salsa, salt, chili powder and pepper; bring to a boil.
3. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes.
4. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.