Easy Chicken and Rice Gumbo
3 cans (14-1/2 oz. each) chicken broth
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) whole kernel corn, drained
1 can (14-1/2 oz.) stewed tomatoes, undrained, chopped
3/4 cup White Rice, uncooked
1/4 to 1/2 tsp. ground black pepper
Heat all ingredients to boil in large saucepan on medium-high heat.
Reduce heat to low; cover.
Simmer 20 minutes or until chicken is cooked through and rice is tender. Serve with crackers
Pairs Well With
Great on a cold nite!