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Main dishes

Southwest Chicken with Corn & Rice

Southwest Chicken with Corn & Rice recipe
photo by:kraft
I had to improvise on this one. I had some leftover corn from the day before and a can of sweetcorn. I added both and instead of shake-n-bake I made my own recipe with it...read more
posted by
squeezeac
on 5/16/2007
time
prep:
15 min
total:
50 min
servings
total:
4 servings
Magazine Acquisition

What You Need

2
cups  instant white rice, uncooked
1
can  (14-1/2-oz.) chicken broth
1
can  (11 oz.) corn with sweet peppers, undrained
1/2
cup  water
1
tsp.  chili powder, divided
1/3
cup  SHAKE 'N BAKE Chicken Coating Mix
4
 boneless skinless chicken breasts (1-1/4 lb.)
1/2
cup  KRAFT Shredded Cheddar Cheese

Make It

PREHEAT oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish.

MEASURE 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture.

BAKE 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

Kraft Kitchens Tips

Special Extra
Stir 1/8 tsp. ground red pepper (cayenne) into the rice mixture before topping with the chicken. Sprinkle with sliced pitted black olives just before serving.
Creative Leftovers
For a quick burst of flavor, sprinkle unused SHAKE 'N BAKE Coating Mix over hot cooked vegetables or tossed green salads.
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