15 Minute Mexican Chicken and Rice Dinner
Ingredients:
1 tablespoon vegetable or canola oil
4 small boneless skinless chicken breast halves (about 1 pound)
2 cups water
1 cup thick 'N chunky salsa
2 cups Minute White rice , uncooked
1 can (8 ounces) whole kernel corn , drained
1 cup shredded Cheddar cheese
Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook four minutes on each side or until cooked through.
Remove chicken from skillet. Stir in water and salsa. Bring to boil.
Stir in rice and corn. Top with chicken.
Sprinkle chicken with cheese; cover.
Cook on low heat five minutes. Stir.
