SPICY CHICKEN CORN SKILLET

Spicy Chicken Corn Skillet image

We think this supper tastes even better the next day, so any leftovers quickly disappear around here. You can adjust the cayenne pepper to suit your taste.-Kelly Patterson, Lafayette, Louisiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon butter
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 cup cooked rice

Steps:

In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, saute onion and green pepper in butter until tender. Stir in the tomatoes, corn and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through.

Nutrition Facts : Calories 319 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 567mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.