Ingredients
1 lb. boneless, skinless chicken breasts, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 Tbs. olive oil
3 c. water
2 c. frozen corn
1 c. Carolina®-Brown Rice
La Victoria® Green Enchilada Sauce, Mild
1/4 c. canned chopped green chilies
Coarse salt, as desired
1 c. Mexican cheese blend, shredded
1 c. sour cream
Tortilla chips, optional
Directions
In a Dutch oven over medium-high heat, cook chicken, peppers and onion in oil until chicken is brown and vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer 35-40 minutes or until rice is tender. Remove from heat; stir in cheese and sour cream. Serve with tortilla chips, if desired. (Serves: 6)
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