(I got this recipe from Renae when we visited them this past summer. We loved it. So yummy! Thanks for sharing Renae.) Also, Renae mentioned to me this recipe always tastes better the next day.
1 Tbl oil
2 to 4 chicken breasts
1 small onion, chopped
1 small green pepper, chopped
1 10 oz pkg frozen corn
1 c. chicken broth
1 c. mild salsa
1 1/2 c. Minute Rice
1/2 c. shredded cheese
Cook chicken, onion and green pepper in a crockpot all day. Right before dinner, shred and put into a large skillet. Add corn, broth, and salsa. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork, sprinkle with cheese. Cover and let cheese melt. Serve in warm tortillas or corn chips.
3 comments:
Is the rice cooked when you stir it in?
No. That is why you need to use Minute Rice, not the other rice that takes longer to cook.
I made this tonight and it was a hit. I used to make something like this in college, but lost the recipe, and was just thinking about it when I came across yours. Even Brooke ate it and asked for seconds--a true miracle!
Post a Comment