Tasty. Easy. Fast. Definitely a keeper. Those are just of the few nice things we have to say about this Mexican Chicken and Rice Skillet.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./450 g)
1-1/3 cups water
1 cup salsa
1-1/3 cups instant white rice, uncooked
1 can (341 mL) corn, drained
1 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Add water and salsa to drippings in skillet; stir until blended. Bring to boil.
Stir in rice and corn. Top with chicken and cheese; cover. Simmer on low heat 5 min. or until rice is tender.
Kraft Kitchen Tips!
Increase oil to 2 Tbsp. if using a regular skillet.
Shopping Tips to Promote Safe Foods
When shopping, fill your cart with the refrigerated foods last and make the grocery store your last stop on your way home.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 6 g
Cholesterol 85 mg
Sodium 720 mg
Total carbohydrate 49 g
Dietary fibre 2 g
Sugars 7 g
Protein 35 g
4 servings, 1/4 recipe (355 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.