1. Cut the chicken and peppers into strips.
2. Cook chicken strips in a skillet.
3. Add Chicken broth and salsa
4. Bring to a boil - reduce heat and simmer for 5 minutes
5. Add peppers and corn
6. Bring to a boil
7. Stir in rice - cover and remove from heat
8. Let stand for 7 minutes
9. Fluff with a fork and top with sour cream and cheese.
10. Serve with Taco Chips.
** NOTE **
Yes, the instructions are correct: when you add the instant rice and remove from heat... the 7 minutes will allow the instant white rice to cook and will absorb the chicken broth / salsa mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (694g)|
|Recipe Makes: 4|
|Calories from Fat: 240 (23%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 162.9mg||50 %|
|Sodium 1244.6mg||43 %|
|Potassium 1358.7mg||36 %|
|Total Carbohydrate 125.1g||37 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 115.7g|
|Protein 72.6g||104 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1031
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