Mexican Chicken Rice
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb boneless chicken, diced
- 1 tablespoon oil
- 1 (14 1/2 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 envelope taco seasoning
- 1 (11 ounce) can corn, drained
- 1 green pepper, diced
- 2 cups instant rice, uncooked
- 1 can sliced black olives
- 2 cups cheddar cheese, shredded
directions
- Saute chicken in oil until not pink.
- Add broth, tomato sauce, taco envelope.
- Simmer covered 5 minutes.
- Add corn, green pepper, bring to a boil.
- Stir in rice and olives.
- Cover and let stand 5 minutes, then top with cheese.
- Allow cheese to melt.
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RECIPE SUBMITTED BY
OahuPat Abrams
Honolulu, HI
Husband and I are retired in Hawaii. I love cats, mystery novels, colored antique glassware, daisies, and General Hospital. I would rather reheat leftovers than cook, so I hunt for easy recipes.