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"Hunger is the best sauce in the world."--Cervantes

Mexican Chicken and Rice Recipe

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This recipe for Mexican Chicken and Rice is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Boneless Skinless Chicken Breasts
1 cup chunky salsa
2 cups instant rice, uncooked
1 can whole kernel corn
1 can black beans, drained & rinsed
1 cup shredded cheddar cheese
Directions:
Directions:
Heat 1 tbsp oil in large skillet.
Add chicken and sauté until cooked through; remove chicken from pan.
Add 1-1/3 cups water and the salsa; stir & bring to a boil.
Stir in uncooked rice, corn and black beans. Top with chicken and cheese.
Cover and cook on low for 5 minutes, or until cheese is melted

 

 

 

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