Cheesy Mexican Chicken and Rice

"This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 5mins
Ingredients:
5
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
  • Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
  • Mix in cheese, leave in crock-pot until melted.
  • Serve chicken and rice separately or together.
  • Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes