My husband is a self-proclaimed chicken hater (I think he just likes to SAY he's a chicken hater ;-) ) but he sure does love this chicken dish! Easy and fast to make, and sticks to the ribs!
serves4 - 5
prep time10 Min
cook time25 Min
chicken breast halves, skinless and boneless
taco seasoning mix
green chiles, hot or mild to taste
black beans (optional)
rice, instant and uncooked, brown or white
cheddar cheese, shredded
How To Make
cut chicken into bite-sized pieces. In a large skillet, combine water, taco seasoning, salsa, chiles, corn, and beans, then mix in the chicken. Bring to a slow boil, then cover and simmer 15-20 minutes, until chicken is cooked through.
Turn off heat, but leave the skillet on the stove. Uncover and stir in the instant rice. Top with shredded cheese, then re-cover and let stand for 5 minutes (7 for brown rice) until all water is absorbed. Remove from heat.
Serve with a fresh green salad, a side of Lime Jello, and condiments such as additional salsa and sour cream.
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Categories & Tags for Southwestern Chicken and Rice: