Mom got this recipe off of the side of something...meaning, she cut it off of something, somewhere, at some point in her life. Regardless, it's super quick and yummy--and makes great leftovers to take to lunch at school or work!
Mexican Chicken and Rice
1 T Oil
1 ob cubed boneless chicken
1 each small onion & green pepper, chopped
1 10 oz package sweet corn, thawed (I always throw it in frozen)
1 c chicken broth
1 c mild salsa
1 1/2 c minute rice
1/2 c cheese
Heat oil--add chicken, onion, pepper & cook until chicken is done. Add broth, corn, salsa--boil. Stir in rice. Cover. Let stand 5 minutes. Add cheese on top.
**I have made this in both an electric skillet and on the stove top in a skillet. Both work great. Mom traditionally uses the electric skillet. :)
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