Ingredients
- 1 1/4 lbs. chicken breasts, boned and skinned
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil or butter
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 garlic clove, minced
- 1 can (10 oz.) Ro*Tel® tomatoes and green chiles
- 1 1/2 cups Uncle Ben's Rice in an Instant
- 3/4 cup (3 oz.) shredded Monterey Jack cheese
Directions
Cut chicken into thin strips. Sprinkle with paprika, salt, and pepper. Heat oil in a 10 inch skillet over medium-high heat. Cook chicken in oil for 2 minutes. Add onion, green pepper, and garlic; cook until tender, about 4 minutes, stirring frequently.
Drain tomatoes, reserving liquid. Add water to liquid to equal 1 1/2 cups. Add liquid to skillet; bring to a boil. Stir in rice and reserved tomatoes. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese.
My Experience
We usually cube the chicken rather than use strips. Also, since we don't care for instant rice, add water to the reserved Ro*Tel® liquid to make 2 cups, and use this to cook 1 cup of regular white rice. Add the cooked rice to the tomatoes and chicken.
Ro*Tel® is a common item in Texas stores, but I had trouble finding it in Delaware. If you are unable to find any, you can substitute any moderately-spicy combination of diced tomatoes and green chiles (I found a can of Hunts that sufficed).
Source
Sunday coupon insert for Ro*Tel® and Uncle Ben's Rice.
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last updated: January 11, 1997
