Mexican Rice And Chicken - cooking recipe

Ingredients

2 bones chicken breasts
1 onion, chopped
1 green pepper, chopped
1 c. medium salsa
3 c. water
1 can corn
1 1/2 c. uncooked rice
sour cream and salt to taste
1 c. grated Cheddar cheese

Preparation

In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn.
Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes.
Put in serving dish and sprinkle with grated cheese.
Serve with sour cream and salsa.
Makes 4 to 6 servings.