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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Arkansas is the top rice-producing state in the country, so this recipe definitely represents our region. I'm a member of the Craighead County Farm Bureau Women's Committee, and one of our main promotions is rice. Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
3 cups cooked rice |
2 cups cubed cooked chicken |
1 can (15-1/4 ounces) whole kernel corn, undrained |
1 can (11-1/2 ounces) v8 juice |
1 cup salsa |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup chopped green onions |
2 tablespoons minced fresh cilantro |
1/2 cup shredded monterey jack cheese, optional |
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired. Yield: 8 servings.
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