July 5, 2010

Fiesta Rice

If you are craving mexican and are tired of the same ole' tacos then give this recipe a whirl. We usually end up with lots of leftovers!

This recipe is easy as pie and difficult to mess up

1-2 cups of Rice (any kind will do)
can of mexican corn
1-2 cups of shredded mexican cheese
1/2 pound of chicken
1.5 cup green salsa
1.5 chicken broth
1-2 Tablespoons of fresh chopped cilantro
vegetable oil
Mexican seasoning powder

Directions: Put 1-2 Tablespoons on vegetable oil on the skillet over medium heat. Add the corn and spread out into an even layer. If you want to use fresh corn then feel free to just add some chopped red and green pepper to the skillet. Let the corn sit on the skillet for five minutes before placing the corn in a bowl. Now add chicken. You will want to use chicken tenders and let them look in the skillet until brown. Add the mexican seasoning to taste. I usually just use a rotisserie chicken and pull the the chicken off so I don't have to worry about preparing the meat. Remove the chicken and place in the bowl of corn. Now place 1-2 cups of rice (depending on how many you are feeding) in the skillet and add 1.5 cup of the green salsa and 1.5 cups of the chicken broth. Cover and simmer until all of the liquid is absorbed. Now add this to the bowl. Add 1-2 tablespoons of chopped fresh cilantro and 1-2 cups of mexican cheese to taste. Serve as a casserole or with chips and salsa or black beans.

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