Mexican Chicken and Rice

Prep Time: 15 Min Servings: 4 servings Difficulty: very easy


  • 1 lb. Boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup Salsa
  • 11⁄2 cup Minute rice, uncooked
  • 1 cup Water
  • 1 cup Canned or frozen corn
  • 1⁄2 cup Light cheddar cheese


  1. Combine chicken, salsa and water in a large skillet. Bring to boil on high heat, reduce heat to medium and simmer for 10 minutes.
  2. Drain and/or rinse corn.
  3. Stir in rice and corn and return to boil. Remove from heat and cover. Let stand 5 minutes.
  4. Add cheese stir until well blended.
  5. Serve immediately.

Nutritional information per serving: Protein 33.4g Total fat 9g Carbohydrates 32g Calories 352 Sodium 600mg Cholesterol 69mg


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