Sunday, September 6, 2009

Tex-Mex Chicken and Rice

This easy dish is perfect for those nights when you have a limited amount of time or energy to cook. If you have leftover grilled, boiled, baked or rotisserie chicken this one pan meal becomes even easier. You can also omit the chicken and serve this as a side.
Depending on the variety of salsa you buy, this recipe can be as spicy, mild or sweet as you want. In fact you could make this with a mild picante sauce with cheddar one night, a spicy, green salsa verde with brown rice and Swiss cheese the next and a sweet and flavorful Pineapple Salsa with mozzarella the next night and experience three totally different dishes.

Tex-Mex Chicken and Rice

1 lb Cooked Chicken, diced
1 16 oz jar Salsa
1 cup of Chicken Broth
1 cup of Uncooked White or Brown Rice
1/2 cup Cheese (your favorite blend)

Place cooked and cubed chicken to large, preheated skillet. Add salsa and chicken broth. Bring to a soft boil. Add rice and place lid on skillet for 10 minutes. Sprinkle cheese on top and replace lid for another 2-3 minutes or until cheese is melted.


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