boneless chicken breast
mexi-corn
red and green chili's
shredded cheddar cheese
spanish rice

Partially thaw chicken, cut into 1 inch cubes, add 1/2 cup of water to a 10 inch skillet, cook the chicken.

Drain water, add 1/4 cup hot water, add chili's, mexi-corn, and spanish rice on medium heat until rice is tender, when the rice is done, take off the heat, add generous amount of shredded cheese, top with salsa or sour cream.

Makes a great dip for your tortilla chips as well as a full course meal.

NOTE: **the measurements in this recipe are not exact, and are just an estimate!** This was taught to us in home economics 3 years ago.

Submitted by: Christa