- 1 1/2 pound(s) chicken breast tenders, (or breast cut into strips)
- 1 tsp cilantro
- black pepper to taste
- 1 box brown rice
- 1 large can corn (no salt added) or 12 oz. bag frozen corn
- 16 oz. jar salsa
- 1 box Swanson low sodium chicken broth
- 8 oz. package shredded sharp cheddar cheese or Mexican cheese blend
- Tortilla chips
Layer chicken in the bottom of pan, or pot, Sprinkle with seasoning. Layer rice, corn then salsa. Pour broth over top & simmer until chicken is cooked & rice is tender. Stir to combine ingredients & shred chicken. Sprinkle cheese on top & serve with tortilla chips & additional salsa. Delicious!
A great camping breakfast recipe from the experts at KOA.