SOUTHWESTERN FRIED RICE

Southwestern Fried Rice image

This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

1 pound boneless skinless chicken breasts, cubed
1 package (10 ounces) frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 teaspoons canola 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

Steps:

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.

Nutrition Facts : Calories 278 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 446mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges