Ranchero Chicken and Rice

from Del Monte Foods Corporate

1 pound boneless, skinless chicken breasts cut into bite-size pieces
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil, divided
One 14.5-ounce can Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies, undrained
One 15.25-ounce can Del Monte Whole Kernel Corn, drained
1 cup chicken broth, preferably with
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 cups uncooked instant brown rice

 1 cup shredded cheddar cheese
3/4 cup light sour cream
1/4 cup chopped cilantro
1 ripe avocado, sliced

Season the chicken with salt and black pepper, to taste. Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Cook the chicken until no longer pink inside, about 5 minutes, stirring frequently. Stir in the tomatoes, corn, broth, chili powder, and cumin. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat, cover, and simmer for 5 minutes. Remove from the heat. Let stand 5 minutes. Stir in remaining 1 tablespoon of oil.

Serve topped with cheddar cheese, sour cream, cilantro, and avocado, if desired.

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