Quick Mexican Chicken

Name: Quick Mexican Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3 serving(s)
Ingredients: 1 cup rice, cooked according to packet directions; 2 tablespoons olive oil; 1/2 red pepper, finely chopped; 1/2 green pepper, finely chopped; 6 button mushrooms, quartered; 1 cup frozen corn; 1 (400 g) can chopped tomatoes; 1/4 cup water; 2 tablespoons tomato paste; 1 teaspoon sugar; 2 cups cooked chicken, chopped into bite-sized pieces; 1 teaspoon cumin; 1 -2 teaspoon chili powder; salt and pepper, to taste; 2 cups grated cheddar cheese; 2 -3 spring onions, chopped

Submitted by Sackville

"Thanks to leeannr and Bekah826 who helped me with this recipe one day when I was really lacking in inspiration."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 2-3

ingredients

1 cup rice, cooked according to packet directions
2 tablespoons olive oil
¹⁄₂ red pepper, finely chopped
¹⁄₂ green pepper, finely chopped
6 button mushrooms, quartered
1 cup frozen corn
1 (400 g) can chopped tomatoes
¹⁄₄ cup water
2 tablespoons tomato paste
1 teaspoon sugar
2 cups cooked chicken, chopped into bite-sized pieces
1 teaspoon cumin
1 -2 teaspoon chili powder
salt and pepper, to taste
OPTIONAL TOPPINGS
2 cups grated cheddar cheese
2 -3 spring onions, chopped

directions

Cook the rice according to the directions on the packet.
In a large, deep frying pan, saute the peppers for a couple minutes.
Add the mushrooms and saute a couple more.
Add in the corn, tomatoes, water, tomato paste and sugar.
Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
Add the chicken and spices.
Let cook another couple minutes until the chicken is warmed through.
Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.

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Reviews

I had all the ingredients, and cooked chicken that needed to be used up--so I made this casserole and we were delighted. My husband mentioned several times he loved the spices in it. I followed the recipe except I used monterey jack cheese for the top, and baked it for about 10 minutes. My only comment is if this serves 2 to 3 I would like to meet those people. It serves a least 4 and maybe 6 if you serve it with a salad and rolls. Thanks to a "doer again"! Carole in Orlando

carole in orlando
This recipe is great! All 4 of my children are picky eaters, so I omitted the mushrooms. I was still worried they wouldn't eat it because of the chunks of tomatoes, but tried it anyway. I was pleasantly surprized when my pickiest eater was gobbling it up making yummy 'mmmm' sounds every time he took a bite. My whole family loved it! No leftovers with this recipe.

katmancann

RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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