1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 Tbsp. olive oil
3 Cups water
2 Cups frozen corn
1 Cup uncooked brown rice
1 Cup green enchilada sauce
1/4 Cup canned chopped green chilies
1/4 tsp. salt
1 Cup (4 ounces) shredded Mexican cheese blend
1 Cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional
In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender.
Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil.
Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
Remove from the heat. Stir in cheese and sour cream until cheese is melted.
Serve with chips and chives if desired.
Yield: 6 servings.