Mexican Chicken Skillet

Oxmoor House
Enjoy an easy Mexican skillet dish with only a few ingredients and 15 minutes. Pre-cooked chicken strips and instant rice cut down on time but not flavor.
4 servings.


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Cooking spray
1 (9-ounce) package frozen Southwestern-flavored cooked chicken breast strips
1 3/4 cups water
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
2 cups instant rice, uncooked
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 cup (4 ounces) shredded reduced-fat Mexican blend cheese


Total: 14 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken strips, and saute 3 to 5 minutes or until chicken is thoroughly heated. Remove chicken from skillet, and set aside.

Add water and tomatoes to skillet; bring to a boil. Stir in rice and corn; top with chicken strips and cheese. Cover, remove from heat, and let stand 5 minutes.

Created date

August 2009

Nutritional Information

Calories 402
Caloriesfromfat 17 %
Fat 7.7 g
Satfat 3.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.1 g
Carbohydrate 55.5 g
Fiber 1.3 g
Cholesterol 40 mg
Iron 0.0 mg
Sodium 767 mg
Calcium 0.0 mg