Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a fun to eat, tasty and filling dinner. It's quick to make also.

Ingredients Nutrition

Directions

  1. In a large skillet, cook chicken in oil for 5-6 minutes, until no longer pink.
  2. Add corn, tomato sauce, chilies, chili powder and onion powder. Bring to a boil.
  3. Reduce heat, cover and simmer for 10-12 minutes. Stir occasionally.
  4. Add instant rice to soak up any remaining liquid, I usually add about 1 cup. Let stand 5 minutes, until rice is tender.
  5. Serve hot with tortilla chips.

Reviews

(1)
Most Helpful

Tasty and super quick - a great weeknight recipe. I used instant brown rice, and added some diced onion & minced garlic in with the oil & chicken. Also added a bit of cumin and extra chili powder. I topped mine with a few crushed tortilla chips and a dollop of sour cream; DH rolled his up in a couple of tortillas. It's very versatile - and ready to eat in 20 minutes. :)

newspapergal May 08, 2007

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