Recipe by Martha C.
"Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!"
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ground dried chipotle pepper
2 (10 ounce) cans
diced tomatoes with green chile peppers
1 (15 ounce) can
1 (8 ounce) can
whole kernel corn
skinless, boneless chicken breast meat - cut into cubes
red onion, diced
uncooked instant rice
grated Cheddar cheese
This was tasty and filling and pretty healthy, too! I used all the ingredients (scaled them down a bit for our tastes) with one exception--the rice I had was basmati, so I cooked it beforehand. I ran out of liquid in the pan to finish the cooking process, so I added a little bloody mary mix that I happened to have leftover from New Year's Day, and that made the final touch to this. My leftovers will be snatched from us by visiting family members! Thanks, Martha C., for our dinner!
Not recommended for children. It's pretty spicy. But it was delicious. I did not use the cumin, I thought I had some, turns out I didn't. Didn't need it either. Was just fine without it. One thing I did want to say was this recipe did not specify whether or not to drain the corn and beans. I did not drain the beans but I did drain the corn and it turned out a little runny but still good. I thought it was better than being dry. We just used bowls instead of plates.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Southwestern Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 121
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