Chicken Mexicana

Chicken Mexicana

Chicken Mexicana


Makes 4 servings


4 boneless skinless chicken breast halves (about 1 pound)
1/4 teaspoon garlic salt
2 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 cup sliced green onions with tops
2 to 3 cups hot cooked rice (2/3 to 1 cup uncooked)
4 ounces pasteurized process cheese spread, cut into cubes
1 cup medium salsa
Additional salsa (optional)
Green onion strips (optional)


  1. Sprinkle chicken with garlic salt. Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over; add bell pepper and onions to skillet. Cook 5 minutes or until chicken is no longer pink in center.
  2. Place rice on serving platter. Remove chicken and vegetables from skillet; reserve drippings in skillet. Arrange chicken and vegetables over rice; cover to keep warm.
  3. Add cheese spread and 1 cup salsa to skillet. Cook and stir until cheese is melted and sauce is hot.
  4. Pour sauce over chicken and vegetables. Serve with additional salsa. Garnish with additional green onion strips, if desired.

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