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Santa Fe Chicken Recipe

by CookEatShare Cookbook

Ingredients

boneless chicken breast mexi-corn red and green chili's

shredded cheddar cheese spanish rice

Directions

1. Partially thaw chicken, cut into 1 inch cubes, add in 1/2 c. of water to a 10 inch skillet, cook the chicken.
2. Drain water, add in 1/4 c. warm water, add in chili's, mexi-corn, and spanish rice on medium heat till rice is tender, when the rice is done, take off the heat, add in generous amount of shredded cheese, top with salsa or possibly lowfat sour cream.
3. Makes a great dip for your tortilla chips as well as a full course meal.
4. NOTE: **the measurements in this recipe are not exact, and are just an estimate!** This was taught to us in home economics 3 years ago.

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