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Poultry: Mexican Chicken and Rice




Source of Recipe


unknown


List of Ingredients




4 boneless, skinless chicken breasts (approx. l l/4 lbs.)
l cup salsa
2 cups Minute White Rice, uncooked
l cup frozen whole kernel corn
l c. shredded cheddar or taco cheese
1 1/3 c. water


Recipe



Heat l tablespoon of oil in a large skillet. Add chicken; cook for 4
minutes on each side until cooked through. Remove chicken from the
skillet; keep warm. Add l l/3 cups of water and salsa and stir.
Bring to a boil. Stir in rice and corn. Top with chicken and
cheese; cover. Cook on low heat for 5 minutes or until cheese is
melted.

Serves 4