Thursday, November 12, 2009

Heading south...

This was pretty good! i used a medium salsa for some kick.

Southwestern Chicken and Rice


  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • Taco seasoning
  • 1 large onion, chopped
  • 1 (15.25 ounce) can kidney beans, drained, rinsed
  • 1 1/2 cups chunky salsa
  • 1 cup frozen, whole kernel corn, thawed
  • 1/2 cup chicken broth
  • 1 1/2 cups Minute® White Rice, cooked


  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion and top with Taco Seasoning; cook and stir until chicken is cooked through.
  2. Add beans, salsa corn and broth. Bring to boil.
  3. Stir in rice; cover. Remove from heat and let stand for 5 minutes to thicken.

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