This is very good and very easy!!
Hugs,
Peg
Easy Mexican Chicken and Rice
5 boneless skinless chicken breasts cut into fourths
olive oil
1 can diced tomatoes (drain off excess liquid)
1 can kidney beans in chili sauce (drain off excess liquid) or use 1 can drained black beans
1 can whole kernel corn (drained well)
salt, pepper, and chili powder to taste
Prepared rice
For Garnish: grated Cheddar cheese, salsa, sour cream
Wash chicken and pat dry, cut into fourths. Sprinkle with salt, pepper, and chili powder to your liking. Brown in olive oil. add remaining ingredients and simmer until chicken is thourougly cooked. Serve over prepared white or brown rice. top with grated Cheddar cheese, salsa or hot sauce and/or sour cream.
Hugs,
Peg
Easy Mexican Chicken and Rice
5 boneless skinless chicken breasts cut into fourths
olive oil
1 can diced tomatoes (drain off excess liquid)
1 can kidney beans in chili sauce (drain off excess liquid) or use 1 can drained black beans
1 can whole kernel corn (drained well)
salt, pepper, and chili powder to taste
Prepared rice
For Garnish: grated Cheddar cheese, salsa, sour cream
Wash chicken and pat dry, cut into fourths. Sprinkle with salt, pepper, and chili powder to your liking. Brown in olive oil. add remaining ingredients and simmer until chicken is thourougly cooked. Serve over prepared white or brown rice. top with grated Cheddar cheese, salsa or hot sauce and/or sour cream.