Recipes

southwestern fried rice

By Andria ⋅ January 7, 2007 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 (10 ounce) package frozen corn, thawed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 2 teaspoons canola or vegetable oil
• 1 cup chicken broth
• 1 cup salsa
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups uncooked instant rice
• 1/2 cup shredded reduced-fat Cheddar cheese

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