Prep: 15 minutes Cook:45 minutes Yield: 6 servings
*Yet another recipe from Taste of Home. This was given by Beverly Matthews of Pasco, WA, and of course I tweaked a little.
Ingredients:
1 lb. boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion
2 TBS olive oil (used Pam)
3 C. Water (I used 1 C. of water)
2 Cups frozen corn
1 C. uncooked brown rice
1 C. green enchilada sauce (I used the whole 28 oz can)
1/4 C. canned chopped green chilies (I used the whole 4 oz can)
1/4 tsp. salt
1 C. (4oz.) shredded Mexican cheese blend
1 C. (8oz) sour cream
Tortilla chips, and minced fresh chives, optional
1. Put rice in rice cooker to make it cook faster if you have one, if not then proceed to next step.
2. In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil (or Pam) until vegetables are crisp-tender. Stir in the water, corn, rice (if not using the rice cooker), enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutesn or until rice is tender. (won't take this long if using rice cooker, just poor cooked rice in pot when it's done)
3. Remove from heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.
**I served mine with chips, homemade salsa and homemade guacamole. I will post the recipe for this next.
My "happy" customers. They liked it, really!!! :)
My brother and sister-n-law Matt and Jane.
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