Last Night’s Dinner

Southwestern Chicken and Rice

1 tablespoon canola oil
1 lb. boneless skinless chicken breast, cut into bite-sized pieces
2 cups frozen corn kernels
15 ½ ounces black beans, canned
1 ½ cups instant brown rice
1 ½ cups salsa
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup reduced fat cheddar cheese

Heat the oil in a Dutch oven or large saucepan over medium-high heat. Cook the chicken, stirring frequently, until lightly browned, about 3 minutes.

Stir in the corn, beans, rice, salsa, chili powder, cumin and 2 cups water; bring to a boil. Reduce heat and simmer, covered, until the rice is tender,
about 15 minutes. Stir in the cheese until melted. Serve in individual bowls and top with sour cream, if desired.

Source: — (8 servings)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s