Southwestern Fried Rice

SUBMITTED BY: Marcia Lee

"This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 (10 ounce) package frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 teaspoons canola or vegetable oil
1 cup chicken broth
1 cup salsa
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 cups uncooked instant rice
1/2 cup shredded reduced-fat Cheddar cheese

DIRECTIONS

In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 352 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 445 mg sodium, 52 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.