Cheesy Mexican Chicken and Rice
- Ready In:
- 2hrs 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 whole chicken breasts
- 283.49 g can diced tomatoes with green chilies
- 44.37 ml taco soup seasoning
- 236.59-473.18 ml instant rice
- 118.29-236.59 ml shredded monterey jack and cheddar cheese blend
directions
- In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
- Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
- Mix in cheese, leave in crock-pot until melted.
- Serve chicken and rice separately or together.
- 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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