Mexican Chicken & Rice I got this from :Kraft Prep Time 20min. Total Time 30min. Servings 4 servings Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese. What You Need
4 small boneless skinless chicken breasts (1 lb.) 3/4 cup TACO BELL® Thick & Chunky Salsa )found at your local market) You can also use any salsa of your choice. 1-1/4 cups fat-free reduced-sodium chicken broth 2 cups instant white rice, uncooked 1 cup KRAFT Shredded Cheddar Cheese Make It Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF). Stir in rice; sprinkle with cheese. Simmer, covered, on low heat 5 min. I usually serve this with homemade pinto beans and a salad with corn tortillas Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
