southwestern fried rice
Lunch
Southwestern Fried Rice
Tex-Mex meets stir-fry with black beans, corn, peppers, and cumin-seasoned rice — spicy, colorful, and satisfying.
Ingredients:
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 (10 ounce) package frozen corn, thawed
- 1 small green pepper, chopped
- 1 small onion, chopped
- 2 teaspoons canola or vegetable oil
- 1 cup chicken broth 1 cup salsa
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups uncooked instant rice 1/2 cup shredded reduced-fat cheddar cheese
Directions:
- In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
- Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.
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