Tex-Mex Chicken and Rice

Submitted by -Sylvie-

"Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 cups leftover rice
• cooking spray
• 3⁄4 lb seasoned chicken breast, cut into cubes
• 1 (8 ounce) jar mild salsa or (8 ounce) jar hot salsa
• 1 (11 ounce) can Mexican-style corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup monterey jack pepper cheese

directions

1. Spray skillet with cooking spray and heat.
2. Add chicken breast cubes and cook until no longer pink.
3. Stir in salsa, mexi-corn, black beans and leftover rice.
4. Sprinkle with cheese and cook until melted.

Reviews

[ShaGun]

With a few changes, this will be a keeper for leftovers. It needs 16 ounces of salsa and 1 teaspoon each of cumin and chili powder. I used leftover chicken and leftover brown rice. I think regular canned corn would work. I left out the cheese.

 

[EdandTheresa]

Very good but Bland, needs alot of salt and pepper, used mild salsa.

 

[Dine Dish]

I love everything about this recipe! Chicken, black beans, corn, rice and cheese are a great combination, always!! I think this would be great filling in a tortilla. In fact, that's what I'm going to do with the leftovers! I used blackened chicken and a comination of brown and white rice. The only change I would make is to not drain all the sauce off the beans. With the thickness of the rice, the liquid of the beans might give it a little better consistency. Otherwise, this is an A+++ recipe!