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Easy Southwest Chicken
Quick, easy and versatile tex-mex meal Ingredients
- 4 Chicken breasts, cut into small squares
- 2 cups instant rice
- 1 packet taco seasoning
- 1 can rotel
- 1 cup monterrey jack cheese, grated
Directions
- Cook chicken in skillet
- Add 1 1/2 cups water, taco seasoning and rotel.
- Heat to boiling.
- Add 2 cups uncooked, instant rice.
- Stir, remove from heat and cover.
- Once water is absorbed, stir and top with cheese.
- Let cheese melt.
- Serve with tortillas, chips or just fine all by itself.
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