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1 cup Riceland Extra Long Grain Rice
1 can (14.5 oz.) chicken broth
1 cup whole kernel corn, well-drained
1 cup finely chopped green or red bell pepper
2/3 cup shredded Monterey Jack cheese
4 boneless skinless chicken breasts
Salt and pepper
2 Tbsp. vegetable oil
Combine rice and broth in saucepan. Bring to a boil, cover and reduce heat to low; simmer 15 minutes. Combine vegetables, cheese and 1.5 cups cooked rice; set remaining rice aside. Flatten chicken breasts. Spread 1/3 cup rice and cheese mixture on each breast, leaving a 1/4-inch border on all edges. Roll up each breast beginning with a short side; secure with wooden pick. Season with salt and pepper. Sear breasts in oil over medium-high heat until lightly browned. Place seam side down in shallow baking dish; bake uncovered at 325F for 20 minutes. Serve chicken rolls on bed of remaining cooked rice.
Serves 4
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