1 lb. chicken breasts
4 T. butter
season salt, pepper, garlic salt (to taste)
2 (5oz.) package saffron-seasoned yellow rice
1 can whole kernel corn (drained)
1 can black beans (rinsed & drained)
1 (16oz.) jar salsa
1-2 c. grated cheddar cheese
Boil chicken breasts, butter, season salt, pepper, and garlic salt in 6 c. water until fully cooked. (Approx. 20 minutes for boneless breasts and 40 minutes with a bone.)
Cut up chicken into bite size pieces, reserving chicken broth.
Cook yellow rice according to package directions using the reserved chicken broth.
In a large pot (or crock pot), mix chicken, cooked rice, corn, beans, salsa, and cheese. Add the remaining chicken broth to the empty jar of salsa. Cook until heated through, adding remaining broth as needed to keep the rice mixture moist.
I figured since I was posting a recipe today, I would use the one that we are having for dinner this evening. Our family enjoys this as a main dish. However, we often eat this on soft tortilla shells with sour cream. Either way, it is a delicious Mexican dinner that is quick and easy to clean up! You can add sauteed onions and peppers or fresh tomatoes as you wish. Great to make when having friends over for dinner. Enjoy!
No comments:
Post a Comment