Southwestern Chicken and Rice
4chicken breast halves, skinless and boneless
1 pkgtaco seasoning mix
1 can(s)corn, canned
1 can(s)green chiles, hot or mild to taste
1 can(s)black beans (optional)
1 ctomato salsa
2 crice, instant and uncooked, brown or white
2 ccheddar cheese, shredded
How to Make Southwestern Chicken and Rice
- cut chicken into bite-sized pieces. In a large skillet, combine water, taco seasoning, salsa, chiles, corn, and beans, then mix in the chicken. Bring to a slow boil, then cover and simmer 15-20 minutes, until chicken is cooked through.
- Turn off heat, but leave the skillet on the stove. Uncover and stir in the instant rice. Top with shredded cheese, then re-cover and let stand for 5 minutes (7 for brown rice) until all water is absorbed. Remove from heat.
- Serve with a fresh green salad, a side of Lime Jello, and condiments such as additional salsa and sour cream.