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A Mexican Chicken & Rice dish that's great on tortillas--a nice change from the usual beef tacos!
Ingredients
Makes 4 servings
- 2 boneless skinless chicken breasts
- 2 cups rice (instant or regular-it will just change the cook time)
- 24 oz green salsa
- 1 envelope taco seasoning mix
- 1 can southwestern style corn-drained (I used a small can)
- 1 can (14.5 ounce) chicken broth
- Shredded cheese & sour cream for garnish
Preparation
Boil & shred or chop the chicken. I only had strips, so I used 6, and boiled them for 10 minutes. Not sure how long it takes to boil breasts.
In a large pot, combine all ingredients except garnish items. Bring to a boil, lower heat to simmer, cover & cook 10 minutes for instant rice, 25 minutes for regular rice.
Important: Don't lift the lid & stir or the rice won't cook (I speak from experience!)
Wrap it in a tortilla with sour cream & cheese.
Get up early in the morning to sneak the leftovers for lunch before your spouse gets the same idea. :)
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