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Mexican Chicken and Rice Recipe

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This recipe for Mexican Chicken and Rice, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Kightlinger
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T oil
4 boneless chicken breasts cut in i inch pieces
1 small onion chopped
1 small green pepper chopped
1 pkg. frozen corn thawed
1 cup chicken broth (or bouillion cube in cup of boiling water)
1 small jar of salsa
1 1/2 cups Minute Rice
1 cup shredded cheddar cheese or taco cheese

Directions:
Directions:
Heat oil in dutch oven, Add chicken, onion and green pepper and cook till chicken is done. Add thawed corn, chicken broth and salsa. Bring to boil and add rice, mix well. Cover and remove from heat. Let sit for 5 minutes. Sprinkle cheese on top, recover and let sit 2 minutes longer.

 

 

 

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