"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican Chicken and Rice Recipe

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This recipe for Mexican Chicken and Rice, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 Tblsp oil
1 lb boneless, chicken cooked and cubed
1 small onion, chopped
1 small green pepper, chopped
1 package frozen corn, thawed (10 oz)
1 cup chicken broth
1 cup mild salsa
1 1/2 cup minute rice
1/2 cup shredded cheddar cheese

Directions:
Directions:
Heat oil in large skillet over medium heat. Add chicken, onion, green pepper, cook until chicken is cooked through, add corn, broth, salsa. Bring to a boil, cook 5 minutes. Stir in rice, remove from heat, cover for 5 minutes. Fluff with fork, sprinkle with cheese, cover and let stand 2 minutes.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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