“Made this up one night with some items from the fridge. Wife loved it and have been tweaking it here and there. The measurement on the dressing is not precise, I just give a couple of squirts here and there.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Follow directions to heat up the corn and rice. While they cook, cut chicken into strips or cubes. Warm skillet and melt butter.
  2. Throw chicken, peppers and onions into skillet and cook at medium heat until chicken is no longer pink (this will give plenty of time to thaw and cook peppers and onions).
  3. Drain pan and add corn and some italian dressing (short, quick squeeze should do it).
  4. Reduce heat and add seasoning.
  5. When rice is finished, drain and add to the pan.
  6. Give final squeeze of dressing for little extra taste if desired.

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