Cheesy Mexican Chicken and Rice |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender. Ingredients:
4 whole chicken breasts |
1 (10 ounce) can diced tomatoes with green chilies |
3 tablespoons taco soup seasoning |
1 -2 cup instant rice |
1/2-1 cup shredded monterey jack and cheddar cheese blend |
Directions:
1. In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
2. Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
3. Mix in cheese, leave in crock-pot until melted.
4. Serve chicken and rice separately or together.
5. Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.
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