This is probably not what you are looking for but I thought I'd send it in anyway.
MEXICAN CHICKEN AND RICE 1 Tbsp. oil 1 pound boneless skinless chicken breasts, cubed 1 small green pepper, chopped 1 small onion, chopped 1 (10 oz.) package frozen sweet corn, thawed 1 cup chicken broth 1 cup mild salsa 1-1/2 cup Minute rice 1/2 cup shredded cheddar cheese Method 1. Heat oil in large skillet on medium-high heat. 2. Add chicken, onion, and pepper; cook and stir until chicken is cooked through. 3. Add corn, broth, and salsa and bring to a boil. 4. Stir in rice, cover. 5. Remove from heat, let stand 5 minutes. 6. Fluff with fork. 7. Sprinkle with cheese, cover. 8. Let stand 2 minutes, or until cheese melts. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
