Tried this for the first time today and loved it!
- 1 pound boneless skinless chicken breasts, chopped
- 1 each medium green, sweet red and yellow peppers, chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 3 cups water
- 2 cups frozen corn
- 1 cup uncooked brown rice
- 1 cup green enchilada sauce
- 1/4 cup canned chopped green chilies
- 1/4 teaspoon salt
- 1 cup (4 ounces) shredded Mexican cheese blend
- 1 cup (8 ounces) sour cream
- Tortilla chips and minced fresh chives, optional
Cook and stir chicken, peppers, and onions in oil until vegetables are crisp-tender. Add water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is done. Remove from heat. Stir in sour cream and cheese until cheese is melted. Serve with tortilla chips and chives.
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