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Mexican chicken

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Ingredients/Components

pkg - 18 oz
to 8 boneless, skinless chicken breasts - 4 item
cans mild Ro-Tel or 1 28 oz - 2 oz
bell peppers red, yellow, orange, chopped and mixed - 2 c
to 2 boil-in-bags rice - 1 item
can garlic Pam - 1 item

How to make mexican chicken:

Note: If you use a cast-iron skillet to prepare this meal, it makes it easier to melt your cheese right before you serve it.

Spray a generous amount of Pam into a large skillet. Skillet should be white with Pam. On medium heat, brown the chicken breasts; brown them really well, turning them several times. When they are brown, pour in Ro-Tel. Lift the chicken breasts to make sure the Ro-Tel has coated them well. Turn heat up and bring to a boil. Reduce heat and cover with a lid or foil tightly. Simmer 45 minutes.

After the chicken has simmered, remove the chicken and set aside. Add rice to Ro-Tel; cover. Allow it to steep 10 to 15 minutes. Remove lid; stir. Place chicken on top of rice. Sprinkle on cheese. Place cover on and heat on low heat until cheese is bubbly or place cast-iron skillet into oven and melt cheese. Sprinkle bell peppers on and serve.

I fix it for my grand sugars with a salad. I get the Mediterranean mix greens at the store. Chop up a tomato with Catalina dressing with some of the cheese, salsa, guacamole and fresh lime. I buy the guacamole and salsa already made at Albertson's.

Killer loves the chicken, but he's not much on the salad. Happy Eating.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.4

Average rating: 3.4, total votes: 7

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