Mexican Chicken and Rice Dinner

An easy, weeknight dinner fix ...

Makes 4 Servings

3 Member Ratings


1 Tbsp oil
4 boneless skinless chicken breasts
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups water
1 cup thick and chunky style salsa
2 cups Minute® White Rice, uncooked
1 pkg (10 oz.) frozen corn, thawed and drained
1/2 cup reduced fat Cheddar cheese, shredded


  • HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cover. Cook 8 minutes or until cooked through (170°F) and peppers are tender, turning chicken after 4 minutes and stirring peppers occasionally. Remove chicken from skillet; cover to keep warm.
  • ADD water and salsa to skillet; stir until well blended. Bring to boil.
  • STIR in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover. Cook 5 minutes or until rice is tender.