Fiesta Chicken and Rice

Hearty one-pot simplicity! Make this one on weeknights when your hungry clan is waiting.

  • Makes: 6 servings
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All You Need

  • 2 tsps (10 mL) vegetable oil
  • 1 lb (500 g) boneless, skinless chicken breast, cut into 1/2 in (1 cm) cubes
  • 1 cup (250 mL) chicken broth
  • 398 mL tomato sauce
  • 2 cups (500 mL) corn niblets
  • 1 pkg (35 g) Club House Chili Seasoning Mix
  • 2 cups (500 mL) uncooked instant rice
  • 1 tbsp (15 mL) Club House Parsley Flakes


  1. In large (3 qt/3 L) skillet, heat vegetable oil over medium-high heat. Add chicken and stir-fry until chicken is no longer pink inside and liquid has evaporated.

  2. Stir in chicken broth, tomato sauce, corn and Club House Chili Seasoning Mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes.

  3. Stir in rice. Remove from heat, cover and let stand 7 minutes.

  4. Just before serving, stir in Club House Parsley Flakes.


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