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Mexican
Chicken & Rice
from crosscribe
4 boneless, skinless chicken breast halves
1 cup chunky salsa
1 cup chicken broth
2 cups uncooked Minute Rice*
1 cup shredded cheddar cheese
Bring chicken, salsa and broth to boil in large skillet; cover. Simmer 10
minutes. Return to boil.
Stir in rice. Sprinkle with cheese; cover.
Cook on low heat 5 minutes.
*You can subsitute 'regular' rice for this, just make sure it's already cooked.
A co-worker substituted brown long-grain rice in this manner and said it worked
out just fine.
Serves 2 - 4
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