"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Chicken and Rice Recipe

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

Contributor:  
Contributor:  
Pam Hart
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. oil
1 lb. boneless, skinless cubed chicken breasts
1 small onion, chopped
1 green pepper, chopped
1 can (15 oz.) corn, drained
1 c. chicken broth
1 c. mild or medium salsa
1 1/2 c. instant rice
1/2 c. shredded cheddar cheese

Directions:
Directions:
Heat oil in large skillet on medium-high heat. Add chicken, onion, and pepper; cook and stir until chicken is cooked through. Add corn, broth, and salsa; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover and let stand until cheese melts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe can be kept warm in a crock pot after it is prepared. Add more salsa or a small amount of water to maintain moisture.

 

 

 

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