Wednesday, October 27, 2010

Southwestern Chicken Supper

This is a quick and inexpensive meal. If you were able to can any veggies this year, this is a great meal to use up some of those yummy veggies.

3 skinless, boneless chicken breast (4 ounces each)
2 tablespoons vegetable oil
1/2 cup chopped onion
1 (14-ounce) can French-style green beans
1 (14-ounce) can chopped canned tomatoes
1 (14-ounce) can sliced carrots
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
Serves 6

Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes. Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with Cheddar. Let stand, covered, for 5 minutes. Enjoy!

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