Ingredients
1 pound boneless skinless chicken breasts, chopped1 each medium green, sweet red and yellow peppers, chopped1 medium onion, chopped2 tablespoons olive oil4 cups water2 cups frozen corn1 cup uncooked brown rice1 can (10 ounces) green enchilada sauce1 can (4 ounces) chopped green chiles1/4 teaspoon salt1 cup shredded Mexican cheese blend1 cup sour creamTortilla chips and minced fresh chives, optional
Preparation
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, chiles and salt. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 35-40 minutes.
Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.
