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Southwestern Skillet Chicken




Minute Brown Rice

Southwestern Skillet Chicken

The advertising agency for Minute Rice, Barkley, sent me these samples of Minute Rice Brown Rice to try. I haven't used Minute Rice in years. We think this Brown Rice is pretty good!
This recipe was from the back of the Minute Rice box. M.C. loves rice. This Minute Rice Brown Rice would make a good, quick lunch for her.


Southwestern Skillet Chicken

Instead of using the boneless, skinless chicken breast called for, I used a package of my pre-cooked, chopped chicken from the freezer. I just skipped the part of the recipe that gave the instructions for browning the chicken. I sprayed the skillet with cooking spray and picked up the recipe at Step 2. When the recipe called for returning the chicken breasts to the skillet, I just put in the chopped chicken. Larry, Logan and I all thought this made a good quick meal. It wasn't M.C.'s favorite, as she isn't a big salsa fan, but she said, "I don't hate this. It's ok!"
You could make this just as easily using regular rice. Just increase the cooking time according to the rice package. If you leave off the cheese, or use reduced-fat cheese, it would be a good low-fat meal!

1 Tbsp. oil
4 boneless skinless chicken breast halves
2 cups water
1 cup salsa, thick and chunky
1 pkg. (10 ounces) frozen corn
2 cups MINUTE® Brown Rice, uncooked
1/4 cup cheddar cheese, shredded

1. Heat oil in a large skillet set over medium heat. Add chicken; cover. Cook 5 to 7 minutes per side or until well-browned and almost cooked through. Transfer chicken to a plate and tent with foil to keep warm.

2. Add rice, water, corn and salsa to skillet; mix well. Bring to a boil. Cover and reduce the heat to low; simmer for 10 minutes.

3. Nestle the chicken into the rice and sprinkle with cheese. Cover; simmer for an additional 5 minutes or until cheese is melted and chicken is fully cooked. Serve with additional salsa on the side (if using).
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