Summary

Ingredients

• 4 chicken breasts (approx. 500 g)
• 2 tablespoon flour
• 1 tablespoon chili powder
• 1 large bell pepper (s), red or green, cut into strips
• 1 can tomato (s) soup
• 250 g corn
• 0.25 ¼ cup cheddar cheese, grated
• 4 cup rice, cooked

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Instructions

1. Put the rice in a saucepan with water and bring to the boil. Turn down the heat and let it soak for about 20 minutes.
2. Mix the flour with the chili powder and turn the chicken breasts in it.
3. Heat the oil in a pan and fry the meat on both sides. Set the meat aside and let the fat drain off (preferably on a plate with kitchen paper).
4. Put the pepper strips, tomato soup and corn in the pan. Bring to a boil. Add the chicken breasts again and turn the heat down. Cover the pan and let everything simmer for about five minutes.
5. Arrange the meat on a plate, sprinkle with the cheese and serve immediately with the rice.