Cheesy Mexican Chicken and Rice

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Total Time
2hrs 5mins
Prep
5 mins
Cook
2 hrs

This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.

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Ingredients

Nutrition

Directions

  1. In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
  2. Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
  3. Mix in cheese, leave in crock-pot until melted.
  4. Serve chicken and rice separately or together.
  5. Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.
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