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Categories:
chicken chicken broth long grain white rice ground cumin corn salsa fresh cilantro lime juice corn tortillas
Viewed: 89 - Published at: a year agoIngredients
- 1 lb boneless chicken breast (cut up cubed)
- 2 (14 ounce) cans chicken broth (to equal 3 1/2 cups)
- 12 cup uncooked long-grain white rice
- 1 teaspoon ground cumin
- 1 (11 ounce) can Mexican-style corn
- 1 cup salsa
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons lime juice
- 4 corn tortillas
Method
- Spray saucepot with vegetable cooking spray and heat one minute.
- Add chicken and cook until browned, stirring often.
- Add broth, rice and cumin.
- Heat to a boil; cover and cook over low heat for 20 minutes.
- Stir in corn, salsa, cilantro and lime juice and heat thoroughly.
- Top with Crisp Tortilla Strips (directions to follow):
- CRISP TORTILLA STRIPS
- Preheat oven to 425*.
- Cut 4 corn tortillas into thin strips and place on baking sheet.
- Spray with vegetable cooking spray.
- Bake 10 minutes or till crispy-golden.
