- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced*
- 2 cups water
- 1 cup thick and chunky salsa
- 2 cups minute rice
- 1 can (16 ounces) whole kernel corn, drained
- 1 cup shredded cheddar cheese, divided
- *You can substitute a 10-ounce can of drained chicken breast meat. Omit step #1 and add chicken in step #2.
1. Heat oil in a large nonstick skillet on medium-high heat. Add diced chicken and cook until no longer pink.
Directions: Remember to Wash Your Hands!
2. Add water and salsa to skillet and bring to a boil.
3. Stir in rice, corn and 1/2 cup cheese. Reduce heat and simmer 5 minutes, covered.
4. Sprinkle remaining 1/2 cup cheese on top and serve.
If you like a real spicy dish, add garlic, cumin, black pepper and chili pepper. This dinner contains much less fat and sodium than the popular packaged mixes.
Turn the burner to low to keep the chicken and rice from sticking to the bottom of the pan. Stir occasionally, but the secret is to keep the lid on and the steam in the pan so the rice is nice and tender when the water is absorbed.
Do you have leftover casserole? Try serving this mixture in a soft flour tortilla with some extra cheese, sour cream and salsa. Roll it up and reheat in the microwave for a special meal kids can hold to eat.
Food safety begins with you. Remember to wash your hands with soap and water before and after dicing chicken breasts.
Steam can burn, so tilt the lid away from your face when you stir the ingredients in the skillet. Use a dry hot pad when lifting the lid and have another one handy to set the skillet on when you remove it from the stovetop. Planning ahead can prevent a burn.