Mexican Cheddar Skillet Chicken |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Recipe came from The Daily Ardmoreite March 1, 1995 Ingredients:
4 boneless skinless chicken breast halves, coarsely chopped (about 1-1/4 lb.) |
2 tablespoons oil |
3 cups premium long-grain minute rice, cooked |
1 (14 1/2 ounce) can whole tomatoes, drained chopped |
1 (8 ounce) jar chunky salsa |
1 cup shredded kraft natural sharp cheddar cheese (4 oz.) |
Directions:
1. Cook chicken in skillet in hot oil 4 to 5 minutes or until browned.
2. Stir in rice, tomatoes and salsa.
3. Reduce heat to low; cover.
4. Simmer 8 to 10 minutes or until chicken is cooked through.
5. Sprinkle with shredded cheese.
6. Continue cooking about 3 minutes or until cheese is melted.
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