Southwestern Chicken and Rice

Here’s another tasty dinner idea that I found on a Minute Rice box, but then adapted to meet my family’s tastes and likes.  Today’s also the last day for the Minute Rice giveaway, so if this looks good to you, pop on over and sign up to win!

As for this recipe, I cut the oil, added some of my own flare, and it ended up delicious and easy!  Something great about this recipe is how easily it lends itself to stir in’s, giving lots of possibilities to make this dish your own.

Southwestern Chicken and Rice

• 3 chicken breasts cut into thin strips
• 2 c. water
• 1 c. salsa
• 2 c. Minute Rice (brown)
• 1 can black beans, drained, rinsed
• 8 oz  frozen corn
• 1-2  Tbs fresh chopped cilantro

Using only a little cooking spray, sauté chicken over med-high heat until cooked through then remove from pan, draining excess liquid.  Add water, salsa, beans and corn to frying pan and heat until boiling.  Add Minute Rice and reduce heat to low, cover and simmer for 5 minutes.  After the five minutes sprinkle in the fresh cilantro and lay chicken on top of rice.  Cover and continue to simmer an additional 5 minutes.  Uncover and stir everything together, then allow to continue cooking everything is heated through and most of the water is absorbed.

This is a lactose-free meal, but can be served with shredded cheese or sour cream if desired.

Variations:

Make it as a vegetarian dish or as an easy Mexican rice by leaving the chicken out.

Want more veggies?  Serve it over a bed of lettuce with fresh tomatoes, or make a simple Mexican cole slaw like I did (shown in picture).

Simple Mexican Cole Slaw

• ½ bag of pre-cut cole slaw mix
• 1 Tbs lime juice
• 1 Tbs cilantro
• Chili powder

Combine all ingredients in a frying pan then dust with chili powder.  Use the lime juice to steam the cole slaw until tender, stirring occasionally.  Only takes a few minutes.

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