Monday, August 16, 2010

Southwestern Fried Rice

1 lb boneless skinless chicken breasts, cubed
1 pkg (10 oz) frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 tsp oil
1 cup chicken broth
1 cup salsa
1 tsp chili powder1/4 tsp cayenne pepper
1-1 1/2 uncooked instant rice
1/2 cup shredded cheddar cheese

1. In a large skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear.
2. Stir in the broth, salsa, chili powder, and cayenne; bring to a boil
3. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
4. Sprinkle the cheese; cover and let stand for 2-3 minutes or until cheese is melted.

Good inside tortillas or as a side dish

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