10-15frozen boneless skinless chicken tenderloins
1 jar(s)black bean and corn salsa
1 can(s)yellow corn
1 bag(s)boil in bag white rice, family size
3-4 Tbspharry & david pepper & onion relish, optional
How to Make Mexican Chicken
- Prepare the rice according to package directions. Boil the chicken tenderloins for 15-20 minutes or until cooked through. Take the tenderloins out of the water and cut them into bite size pieces.
- Combine the chicken, salsa, corn, and pepper & onion relish in a dutch oven. If you don't have the relish you can just add a tablespoon of sugar. Simmer over medium/low heat for about 10-15 minutes.
- Serve over rice and garnish with shredded cheese and sour cream. Told you it was EASY!