Mexican Cheddar Skillet Chicken

Name: Mexican Cheddar Skillet Chicken
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves, coarsely chopped (about 1-1/4 lb.); 2 tablespoons oil; 3 cups premium long-grain minute rice, cooked; 1 (14 1/2 ounce) can whole tomatoes, drained chopped; 1 (8 ounce) jar chunky salsa; 1 cup shredded kraft natural sharp cheddar cheese (4 oz.)

Submitted by na 2309

"Recipe came from The Daily Ardmoreite March 1, 1995"

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Ready In:: 38mins
Ingredients:: 6
Serves:: 4

ingredients

4 boneless skinless chicken breast halves, coarsely chopped (about 1-1/4 lb.)
2 tablespoons oil
3 cups premium long-grain minute rice, cooked
1 (14 1/2 ounce) can whole tomatoes, drained chopped
1 (8 ounce) jar chunky salsa
1 cup shredded kraft natural sharp cheddar cheese (4 oz.)

directions

Cook chicken in skillet in hot oil 4 to 5 minutes or until browned.
Stir in rice, tomatoes and salsa.
Reduce heat to low; cover.
Simmer 8 to 10 minutes or until chicken is cooked through.
Sprinkle with shredded cheese.
Continue cooking about 3 minutes or until cheese is melted.

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Reviews

Very good and easy recipe. I didn't want to pre-cook the rice so I used undrained diced tomatoes and added 1C water - just added the rice to the mixture and let it cook along with everything else. Love that this is made all in just one pan. Thank you.

GeeWhiz
I fixed this last night & served it with \

Marla Ball