Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Chicken breasts, boned
-and skinned
1 ts Paprika
1 ts Salt
1/4 ts Pepper
2 ts Olive oil (or
-vegetable oil)

Cut chicken into thin strips. Sprinkle with salt, paprika and
pepper. Heat oil in 10 inch skillet (I use an electric skillet). Cook
chicken in oil about 2 minutes. Add: 1 medium onion, chopped 1 small
green pepper, chopped 1 clove garlic, minced Cook until tender (about
4 minutes) stirring frequently. Drain (reserve liquid) 1 (10 oz.)
can Rotel tomatoes (chopped) and green chilies. Add to reserved
liquid to equal 1 1/2 cups chicken broth. Bring to a boil in skillet
and add reserved tomatoes and chilies and 1 1/2 cups instant rice (I
prefer instant brown rice). Cover and remove from heat. Let stand
until all liquid is absorbed (about 5 minutes). Sprinkle with 3/4 cup
(3 oz.) shredded Monterey Jack cheese (any cheese is fine).

Browse by categories