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

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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