Low-Fat Mexican Chicken and Rice 12-07-15

Low-Fat Mexican Chicken and Rice

Ingredients

3/4 Pound Boneless Chicken Breasts, skinless

1 Onion, chopped

1 Red Pepper, chopped

1 Green Pepper, chopped

1/2 Cup Watkins Chicken Soup Base

1 Cup Watkins Chicken Soup Base

10 Oz. Package Frozen Sweet Corn

1/4 Cup Watkins JR's Thick & Chunky Salsa

1 1/2 Cups Watkins Brown & Wild Rice

1/2 Cup Fat Fee Shredded Cheddar Cheese

Directions

Slice chicken breast into 1" strips. In large nonstick skillet over high heat; saute chicken strips, onion and peppers in broth until chicken is cooked through; about 15 minutes. Add remaining broth, corn and salsa; bring to boil for 1 minute, stirring constantly. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese; cover and let stand 2 minutes longer. Serve hot.

Makes 4 servings.