"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Mexican Chicken and Rice Recipe

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This recipe for Mexican Chicken and Rice, by , is from The Eberhart Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Haupt
Added: Wednesday, March 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 T. vegetable oil or olive oil
1 (8 3/4 oz) can whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 tsp salt
1/2 to 1 tsp chili powder (optional)
1/4 tsp pepper
1 1/2 cup uncooked instant rice
1 cup to 2 cup shredded Cheddar cheese

Directions:
Directions:
In a large skillet, saute the chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crip-tender. Add the corn, broth, salsa, salt, chili powder if desired 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 as much cheese as desired.
Cover and let stand for 2 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
Yield 6 servings
Preparation Time:
Preparation Time:
1/2 to 3/4 hour
Personal Notes:
Personal Notes:
This is a quick meal for all of us working women.

 

 

 

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