1 pound skinless, boneless chicken breast halves – cubed

1 (10 ounce) package frozen corn, thawed

1 small green pepper, chopped

1 small red pepper, chopped

1 small onion, chopped

1 large tomato, diced finely

1 to 2 tbsp of Habanero Hot (to taste)

2 teaspoons canola or vegetable oil

1 ½ cup chicken broth

1 1/2 cups uncooked instant rice

1/2 cup shredded Pepper Jack Cheese

In a large nonstick skillet, sauté the chicken, corn, green pepper, red pepper and onion in oil

until chicken juices run clear.

Stir in the broth, tomato, Habanero Hot; bring to a boil.

Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.

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