- 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.