Santa fe chicken (m_c-tx)

4 servings

Ingredients

Quantity Ingredient
pounds Chicken breasts, boned and skinned
1 teaspoon Paprika
1 teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Olive oil (or vegetable oil)

Directions

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 1½ cups chicken broth. Bring to a boil in skillet and add reserved tomatoes and chilies and 1 ½ 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 ¾ cup (3 oz.) shredded Monterey Jack cheese (any cheese is fine).

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