I make this particular recipe twice a month, as my children love it, and have yet to have any leftover. I switch between medium or mild salsa and what cheeses I use on top to help have it a little different each time.
List of Ingredients:
- 1-1/2 to 2 pounds chicken breasts; cooked and cut into 1/2 to 1-inch cubes
- 1/2 cup green peppers; chopped
- 1/4 cup onions; chopped
- 2-1/2 cups instant long grain rice; uncooked
- 1-1/2 to 2 cups frozen corn (or 11 ounces canned corn; drained)
- 1 teaspoons sodium-free, or low-sodium, chicken bullion
- 1 cup water
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces salsa
- 1 cup shredded Monterrey Jack & Colby cheeses, Mild Cheddar, or Taco/Mexican Blend Cheeses (your choice)
Preparation or Cooking Instructions:
Combine chicken, green peppers, onion, salsa, bullion, water, salt, pepper, and corn into a large dutch oven or deep skillet. Bring to a boil then reduce heat to medium. Stir in the rice, cover, and remove from heat.
Let stand for 5 minutes or until the rice asborbs the liquid. Fluff with a fork. Sprinkle cheeses over the top, cover, and let stand for 3 minutes or the cheese is melted.
Servings: 8.
Family Rating: 5 out 5 wanted seconds.
To cut this recipe in half, for the lack of a better phrase, use the following mounts: 12 ounces salsa, 1/4 cup of green peppers, 1-1/2 cups instant rice, and 1-1/2 pounds of chicken. No need to reduce the other ingredients.
© Carol A. Wells