cat lover
08-12-2006, 09:14 AM
This is a Campbell's recipe
Vegetable cooking spray
1 lb. boneless chicken breasts, cut into 1" pieces
3 1/2 cups Chicken Broth
1 tsp. ground cumin
1/2 cup uncooked regular long grain white rice
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1 cup Chunky Salsa
1 tbsp. chopped fresh cilantro leaves
2 tbsp. fresh lime juice
Crisp Tortilla Strips
Spray saucepot with cooking spray and heat over medium high heat 1 min. Add chicken and cook until browned, stirring often.Add broth, cumin and rice. Heat to a boil. Cover and cook over low heat 20 min.Stir in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips. Serves 6
Crisp Tortilla Strips
Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 min. or until golden.
Vegetable cooking spray
1 lb. boneless chicken breasts, cut into 1" pieces
3 1/2 cups Chicken Broth
1 tsp. ground cumin
1/2 cup uncooked regular long grain white rice
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1 cup Chunky Salsa
1 tbsp. chopped fresh cilantro leaves
2 tbsp. fresh lime juice
Crisp Tortilla Strips
Spray saucepot with cooking spray and heat over medium high heat 1 min. Add chicken and cook until browned, stirring often.Add broth, cumin and rice. Heat to a boil. Cover and cook over low heat 20 min.Stir in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips. Serves 6
Crisp Tortilla Strips
Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 min. or until golden.