Kim's Kitchen

Southwest Chicken Bake

• 2 T. Oil
• 2lbs Boneless, Skinless Chicken Breasts, diced into small cubes
• Salt & Pepper
• 2 Cans Chicken Broth
• 3 T. Lime Juice
• 1 T. Garlic
• 1/2 tsp. Chipotle Powder
• 3 C. Uncooked Minute Rice (don't use regular rice)
• 3 Chopped Green Onions
• 1 Can Corn, Drained
• 1 Can Beans (Red or Black), Drained & Rinsed
• 1/2 Bunch Fresh Cilantro, finely chopped

Preheat oven to 375

Heat Oil in a large skillet over medium-high heat. Once hot, add Chicken and season with Salt & Pepper. Saute until chicken is cooked through. (About 10 minutes)

Add Chicken Broth, Lime Juice, Garlic & Chipotle to a saucepan and heat to boiling. (I do this while I'm cooking my Chicken.)

In a 13"x9" baking dish, add Minute Rice, Green Onions, Corn, Rinsed Beans & Cilantro. When Chicken Broth has reached a boil, pour into Baking Dish. Add Chicken & mix well.

Cover tightly with aluminum foil and bake in preheated oven for about 20 minutes (until rice is tender).

Serve with Salsa, Sour Cream or Avocado Slices if desired.

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