Thursday, November 19, 2009

Mexican Chicken and Rice Recipe

Tasty & easy recipe of Mexican chicken and rice. This is an authentic Mexican recipe. If you like Chicken and rice, try this yummy recipe.


2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese


In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-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 cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 381 calories, 11 g fat (4 g saturated fat), 94 mg cholesterol, 782 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.

Mexican Chicken and Rice published in Country Woman September/October 2001, p39


More Mexican rice Recipes

Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.


Related Posts Plugin for WordPress, Blogger...