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Categories:
chicken breasts green bell pepper red bell pepper yellow bell pepper onion olive oil chicken broth brown rice green enchilada sauce sour cream
Viewed: 56 - Published at: 6 years agoIngredients
- 1 pound Boneless, Skinless Chicken Breasts, Chopped
- 1 whole Green Bell Pepper, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 whole Yellow Bell Pepper, Chopped
- 1 whole Onion, Chopped
- 2 Tablespoons Olive Oil
- 3 cups Chicken Broth
- 2 cups Frozen Corn
- 1 cup Uncooked Brown Rice
- 1 cup Green Enchilada Sauce
- 1/4 cups Canned Diced Green Chiles
- 1/4 teaspoons Salt
- 1 cup Shredded Mexican Cheese Blend
- 1 cup Sour Cream
Method
- In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the broth, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
- Remove from the heat. Stir in cheese and sour cream until cheese is melted.
- Serve with chips and chives if desired.
