| |
| |
| 3/4 lb |
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Chicken breasts, boneless |
|
| 1 tsp |
|
Paprika |
|
| 1 tsp |
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Salt |
|
| 1/4 tsp |
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Black pepper |
|
| 2 tsp |
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Olive oil |
|
| 1/2 |
|
Onion, chopped |
|
| 1 |
|
Garlic clove, minced |
|
| 1-1/2 cups |
|
Water |
|
| 1-1/2 cups |
|
Instant rice |
|
| 1 can |
|
Tomatoes & Chilies, drained and diced |
|
| 1/2 cup |
|
Cheddar cheese, shredded |
|
| 2 tbs |
|
Fresh cilantro, chopped |
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|
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| |
| 1 |
Cut chicken into thin strips, sprinkle with paprika, salt and pepper. Heat oil in a skillet over medium heat. Saute chicken, onion garlic in oil until tender. Reduce heat and cook chicken until well done. |
| 2 |
Add water to skillet and bring to boil. Stir in rice. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. |
| 3 |
Stir in tomatoes and chilies. Serve topped with cheese and cilantro. |
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| Recipe Source |
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Author: Uncle Ben |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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