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Monterrey-Chicken1

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									                            Monterrey Chicken

• 1 pound to 1 1/2 pounds of boneless skinless chicken breasts
• Tony Charchere’s Cajun Seasoning
• 1 Packaged Yellow Rice Mix
• Cooked Bacon
• Green Onions, Chopped
• Monterrey Jack Cheese, Shredded

Season chicken with a little salt and Tony’s seasoning. Brown on both sides in
a large pot with a little olive oil. Once browned, remove chicken from the pot
and set aside. Add 2 1/2 cups of water and yellow rice (or whatever amount
you package calls for). Nestle the chicken back down into the rice. Cover and
simmer for 20 minutes. Uncover and top with the bacon, cheese and green
onions. Put the top back on for a few minutes to melt the cheese.
Enjoy!                                                        Serves 4 to 6


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