Mexican chicken and rice
- 4 boneless skinless chicken breast halves (about 1.25 lbs)
- 1 cup salsa
- 2 cups rice (cook with water)
- 1 cup shredded cheddar cheese
Bring chicken salsa and broth to boil in large skillet; Simmer 10 minutes.
Stir in rice. Sprinkle with cheese; cover.
Cook on low heat for 5 minutes.
Serves 4 People
Stir in rice. Sprinkle with cheese; cover.
Cook on low heat for 5 minutes.
Serves 4 People
Submitted by Apr 1, 2010
15 min
30 min
45 min