Santa fe chicken (m_c-tx)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | 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).