Hello, reader. It's Saturday again. This afternoon, we are off to my in-laws' for a "Mexican Fiesta". There will not be any Mexicans there(I asked), nor will there be anything even remotely Mexican besides the food(which itself is reason enough to go - Mexican food is awesome).
I am making this:
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Mexican Chicken and Rice
2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1 med. green pepper, chopped
1 small onion, chopped
2 tablespoons vegetable oil
1 can(8 3/4-oz.) whole kernal corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder(opt.)
1/4 teaspoon pepper
1 to 1 1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese
In a large skillet, saute chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add corn, broth, salsa, salt, chili powder, and pepper. Bring to a boil. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand 2 minutes or until cheese is melted.
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I use maximum cheese, if not extra. I love cheese. I have no idea where I found this recipe. Either the internet or a cooking magazine. It's delicious. Definitely worthy of a family fiesta.
2 comments:
Do you think Cumin would taste good in this?
There's only one way to find out. I'm not exactly sure what Cumin tastes like, since it's only in a few recipes I've used. I say go for it.
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