Mexican Chicken and Rice Bake


  • 24 oz uncooked cooked breast
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1.5 cups water
  • 10 Tbsp. salsa
  • 1.5 cups brown minute rice
  • 9 oz. frozen corn, thawed
  • 3 servings (84grams) fat free cheddar cheese




Cut chicken up into bite size pieces and cook chicken and peppers in a skillet on medium heat.  Cook for about 20 minutes or until chicken is cooked thoroughly and peppers are tender.  Stir chicken and peppers occasionally. 


Add water and salsa to skillet; stir until well blended. Bring to a boil.


Stir in rice and corn and sprinkle with cheese.    Reduce heat to low; cover.  Cook for an additional 5 minutes or until rice is tender.


Total dish – 56.3 oz.- Makes 6 servings – each serving 9.4 oz.