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Tex-Mex Fried Rice
1 pound boneless skinless chicken breasts, cubed
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
2 teaspoons canola oil
1 cup chicken broth
1 cup medium salsa
1 teaspoon chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
1½ cups uncooked Minute Instant White Rice
½ cup shredded reduced fat cheddar cheese
1. In a large nonstick frying pan, sauté the chicken, corn, green pepper and onion in oil until chicken juices run clear (about 7 to 9 minutes).
2. Stir in the broth, salsa, chili powder, cayenne pepper and salt; bring to a boil.
3. Add the rice. Cover and remove from the heat; let stand for 5 minutes.
4. Fluff mixture with a fork. Sprinkle with cheese; cover and let stand for 3 minutes or until cheese is melted.
Makes 4 servings
One serving (1½ cups) equals:
9 grams fat (3 grams saturated fat)
72 mg cholesterol
659 mg sodium
48 grams carbohydrate
4.5 grams fiber
32 grams protein