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Main dishes

Southwestern Chicken and Rice

Southwestern Chicken and Rice recipe
photo by:kraft
This is such a quick meal! We like a little kick in our food so we buy medium or even hot salsa. We also have tried it with red beans and kidney beans. So great!
posted by
Livenlearn32
on 3/2/2011
time
prep:
15 min
total:
30 min
servings
total:
4 servings
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What You Need

1
Tbsp.  oil
1
lb.  boneless skinless chicken breasts, cut into 1-inch chunks
1
large  onion, chopped
1
can  (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2
cups  TACO BELL® Thick & Chunky Salsa
1
cup  frozen whole kernel corn, thawed
1/2
cup  chicken broth
1-1/2
cups  instant white rice, uncooked

Make It

HEAT oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.

ADD beans, salsa, corn and broth. Bring to boil.

STIR in rice; cover. Remove from heat. Let stand 5 min.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Garnish with BREAKSTONE'S or KNUDSEN Reduced Fat Sour Cream.
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