Mexican-Style Rice With Corn And Chicken

• Ingredients:
• 1/4 C (dry) brown rice
• 1/4 C salsa
• Hot sauce
• 1/4 C frozen corn
• 1 boneless, skinless chicken breast
• 1 ounce (about one slice) cheddar or pepper jack cheese
• Salt and pepper
• Nonstick cooking spray
• Cilantro (optional)
• Equipment:
• Foil
• Small sauce pan
• Large wooden or plastic spoon

1. Preheat oven to 350.
2. Bring 1/2 C water to a rolling boil. Add 1/4 C brown rice, cover and reduce heat. Let rice simmer about 45 minutes.
3. While rice cooks, place a boneless, skinless chicken breast (thawed if frozen) on a sheet of foil. Spray with nonstick spray and coat with salt and pepper. Drizzle with hot sauce. Fold up foil to create an envelope. Cook in 350 degree oven for about 30 minutes, or until the center of the chicken is no longer pink. Dice the cooked chicken breast.
4. After about 45 minutes - or when most of the water is absorbed from the rice - remove cover from pan and add about 1/4 C of your favorite salsa, 1/4 C frozen corn (no need to thaw first) and diced chicken breast. Stir and let continue cooking, uncovered, about 5 minutes or until most of the liquid from the salsa is absorbed.
5. Spoon rice mixture onto a plate and sprinkle grated cheddar or pepper jack cheese over the top. Garnish with cilantro.

ingredients, brown rice, salsa, sauce, frozen corn, chicken breast, cheddar, salt, nonstick cooking spray, cilantro, foil, sauce pan, wooden

Taken from www.epicurious.com/recipes/member/views/mexican-style-rice-with-corn-and-chicken-1259905 (may not work)