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2 Tbsp. lime juice
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. vegetable oil
1 large onion, cut into wedges
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 pkg. (10 oz.) frozen corn, thawed, drained
1 tomato, cut into wedges
1 cup (4 oz.) shredded Monterey Jack cheese
1 Tbsp. chopped fresh cilantro or 1 tsp. dried cilantro leaves
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked Riceland Extra Long Grain Rice
In medium bowl, combine lime juice, cumin and cayenne pepper. Add chicken, stirring to coat. Let stand 10 minutes. Meanwhile, in large skillet or wok, heat 1 Tbsp. oil. Stir-fry onion and peppers 2 minutes or until crisp-tender. Add corn; remove from pan. Heat remaining 1 Tbsp. oil. Stir-fry chicken 5 minutes or until no longer pink. Stir in onion mixture. Add tomatoes and cheese; toss to combine. Remove from heat. Sprinkle with cilantro, salt and pepper. Serve over rice. (From our "Riceland Collection" cookbook)
Serves 6
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