Ingredients:
1 lb boneless skinless chicken breasts, cut into small pieces
1 tablespoon vegetable oil
1 cup corn ( I use frozen)
1 (15 ounce) cans tomato sauce
1 (4 ounce) cans green chilies, chopped
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 cup instant rice
tortilla chips
Directions:
In a large skillet, cook chicken in oil for 5-6 minutes, until no longer pink.
Add corn, tomato sauce, chilies, chili powder and onion powder. Bring to a boil.
Reduce heat, cover and simmer for 10-12 minutes. Stir occasionally.
Add instant rice to soak up any remaining liquid, I usually add about 1 cup. Let stand 5 minutes, until rice is tender.
Serve hot with tortilla chips.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.