- 1/2 cup uncooked white rice
- 1 pound skinless, boneless chicken breast meat - cut into cubes
- 1 large green bell pepper, chopped
- 1 onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 (14.5 ounce) can chicken broth
- 1 (15 ounce) can whole kernel corn, undrained
- 1 lime
- Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
- Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.
04/04/2018
recipepes.com
Fiesta Chicken Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
