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Mexican Chicken & Rice

Mexican Chicken & Rice recipe
photo by:kraft
Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese.
time
prep:
20 min
total:
30 min
servings
total:
4 servings
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posted:
2/5/2007
It was really good. I was surprised. I bought some tortillas and made chimichangas with them. They went over really well.
posted:
10/29/2006
This was pretty good, what i did love is that it thickened up as i left it covered on low heat on my stovetop.
posted:
5/3/2006
Really enjoyed this recipe. I think you could add other stuff to it, too, like black beans, corn, peas, etc. Will definitely make this again.
posted:
5/1/2006
I thought this was very good! I ended up pre-cooking my chicken (I make extra for my dog) and not having the Minute rice, so instead, I combined the cooked chicken, plain white rice, the salsa, and a whole can of chicken broth and simmered it for 15 minutes or so. My husband (who is picky, but tries for my sake) ate it with me, and he's not shy about saying anything is bad! I'll definitely be making this again!
posted:
4/11/2006
My husband enjoyed this but was expecting beef instead of chicken...that kind of threw him. Other then that he not only cleaned his plate but the rest of the skillet as well!
posted:
3/20/2006
Excellent meal and so easy to make! Substituted cheddar cheese with the Mexican mixed cheese from Kraft. Will definately make again!!!
posted:
3/16/2006
I made this and one of picky eaters like it very much.
posted:
1/17/2006
This recipe was so easy and my husband loved it! He said it reminded him of a dish that his mom used to make. Definitely a big compliment. He said his mom added chopped potatos so I'm going to try adding that next time. Thank you Kraftfoods.com!
posted:
12/31/2005
Very good as is!
posted:
7/29/2005
It was a little dry so I added more salsa. Also added a tsp each of chili powder & cumin.
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