Shelly's Recipe

MEXICAN SKILLET CHICKEN AND RICE - Easy

Category: Casseroles - Chicken and Turkey

1 chicken, cut up, skin removed, seasoned with salt and pepper
2 tbsp vegetable oil
1 (13 1/2 oz) can chicken broth
1 can chopped tomatoes with chilies
1 1/4 cups long-grain rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1-2 tbsp chopped jalapeno pepper, optional
2 tbsp lime juice
1/4 lb Velveeta or Queso cheese, cubed

Brown chicken on all sides in oil in a skillet. Stir in remaining ingredients except cheese. Bring to a boil. Reduce heat to low; cover and simmer 20-25 minutes or until most of the liquid is absorbed. Add cheese; cover and cook 2 minutes or until cheese is melted. Serves 4