2 Tbsp butter
1 3/4 cups water
1 can rotel, undrained
1/2 cup chopped onion
2 cups cubed cooked chicken
Salsa
Shredded Mexican white cheese
In a large skillet, cook and stir rice a roni and onion in butter until lightly browned, about 5 minutes. Add the water, rotel and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add chicken. Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed. Serve with salsa and cheese.
Serves 4
**This is my version of one of my favorite dishes at a local Mexican restaurant.**
No comments:
Post a Comment