Tex-Mex Chicken and Rice
Tex-Mex Chicken And Rice is an moderately easy dinner. Made with 4 small boneless skinless chicken breast halves, 1 (15 oz.) can pinto beans, drained, 1 (14 1/2 oz.) can chicken broth, 1 c. taco bell thick 'n chunky salsa and 2 c. minute white rice (uncooked), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Spray large skillet with nonstick cooking spray.
Cook on medium-high heat 4 minutes on each side or until cooked through.
Remove chicken from skillet.
Add beans, broth and salsa to skillet.
Stir in rice and Velveeta.
Top with chicken.
Cook on low heat 5 minutes.
Sprinkle with chopped cilantro, if desired, before serving.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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