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1 1/4 lb Chicken breasts, boned 1/4 ts Pepper
-and skinned 2 ts Olive oil (or
1 ts Paprika -vegetable oil)
1 ts Salt
4 servings
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 1 1/2 cups chicken
broth. Bring to a boil in skillet and add reserved tomatoes and chilies
and 1 1/2 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 3/4 cup (3 oz.) shredded Monterey Jack cheese (any cheese is
fine).
-and skinned 2 ts Olive oil (or
1 ts Paprika -vegetable oil)
1 ts Salt
4 servings
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 1 1/2 cups chicken
broth. Bring to a boil in skillet and add reserved tomatoes and chilies
and 1 1/2 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 3/4 cup (3 oz.) shredded Monterey Jack cheese (any cheese is
fine).