Pollo / Chicken

Mexican Chicken Skillet

cooking spray 
9 oz 1 package frozen 
Southwestern-flavored 
chicken breast strips-cooked 
1 3/4 cup water 
14 1/2 oz 1 can Mexican-style 
tomatoes-stewed 
2 cup instant rice-uncooked 
8 3/4 oz 1 can whole-kernel corn
-drained 
1 cup Mexican blend cheese 

Coat a large nonstick skillet 
with cooking spray. 
Place over medium-high heat 
until hot. 
Add chicken strips 
and saute 3 to 5 minutes 
or until chicken is 
thoroughly heated. 
Remove chicken from skillet 
and set aside.
Add water and tomatoes to skillet: 
bring to a boil. 
Stir in rice and corn: 
top with chicken strips and cheese.
Cover, 
remove from heat 
and let stand 5 minutes.

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