4 c. Minute Rice
1 tsp. lemon juice
Pinch parsley
Pinch oregano
1 tsp. garlic powder
1 tsp. onion powder
1 lb. cut frozen corn
2 sticks butter
6 c. water
1 pkg. or 1 bouillon cube of chicken broth, diluted in 6 oz. water
2 lbs. boneless chicken breast cut up into chunks or strips
Olive oil

In large skillet pour olive oil just enough to cover bottom of pan. Add 1/2 stick butter, onion powder, garlic powder, parsley, oregano, lemon juice and chicken broth mix and 2 pounds of cut up chicken breast. Cook until chicken is browned and tender.

Meanwhile, in separate pan boil 4 cups water adding 1 stick butter. When water is boiled add 4 cups Minute Rice and turn off heat. Let sit until rice is tender and cooked.

In another pan boil 2 cups water, then add 1 pound frozen cut corn. Cook until tender. Drain corn and add to chicken mixture. Also, add rice to chicken mixture. Mix well and enjoy. Makes 10-12 servings.