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
How to Make It
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.
Cooking Light 5-Ingredient 15-Minute Cookbook
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