Saturday, January 14, 2012

Southwestern Chicken and Rice

This is one of my weeknight, go-to meals.  It is so tasty, makes great leftovers, and never gets old!  It cooks in a single skillet, making clean-up easy, too.

1 C salsa
2-4 chicken breasts, uncooked, cubed into bite-sized pieces
2 C water
1 package taco seasoning
1 can black beans, drained
1 can corn, drained
1/2 green pepper, diced
1/2 red pepper, diced
2 C minute rice
1 1/2 C grated cheddar cheese (or mexican blend)

In a large skillet, bring the salsa, taco seasoning, water, and chicken to a boil.
Cover and bring the heat to medium.
Simmer for 10 minutes.
Stir in the beans, rice, corn, peppers, and rice.
Bring the heat to low.
Cover and simmer for 5 minutes.
Stir and then cover with cheese.
Remove from heat and let it sit, covered, for 2-3 minutes or until the cheese is melted on top.

*Adapted from a recipe from my Aunt from some cookbook she had :-)

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