Shelly's Recipe

MEXICAN CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
1-2 tsp minced garlic
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 can black beans, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper and ground cumin
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese
Chopped fresh cilantro, optional

In a large skillet, saute the chicken green pepper, onion and garlic in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, beans, broth, salsa, salt, cumin, chili powder and pepper; bring to a boil.

Stir in 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 minutes or until cheese is melted. Garnish with cilantro if desired. Yield: 6 servings.