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Mexican Chicken Rice

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  • 2 cups rice (I use instant cause I can’t seem to cook the real stuff.)
  • 2 cans of canned chicken (tastes best with chicken breast cut in cubes and fried, but cans are economical)
  • 1.5 cup salsa
  • 1 cup shredded cheddar cheese (optional if you can afford it, but well worth the expense)

Things that can be added:

  • black beans
  • corn

Things to top it:

  • crushed tortilla chips
  • sour cream

I don’t measure things, I just look at it and decide what and how much I want. This is great to cook for one person, or two. If I’m cooking for 4 that’s when I add things and put on toppings.

by HBHW reader Jill E.

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Comments

2 Responses to “Mexican Chicken Rice”

  1. Annette Keenberg Says:
    June 16th, 2009 at 11:28 pm

    A great way to use up the last of a roast chicken! We added salsa con queso and guacamole on top - yum!

  2. sarah Says:
    October 10th, 2009 at 2:45 pm

    How do you cook this? Do you bake it in the oven or cook it on the stove?? Sounds tasty I just want to make it the correct way. Thanks!!

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