Sunday, June 21, 2009


1 tbsp canola oil
1 lb boneless skinless chicken
2 cups water
1 cup chunky salsa (heat to suit your taste)
1 pkg (1 1/4-oz) Taco Seasoning
2 cups minute rice, uncooked
Flour tortillas
Shredded cheddar cheese

Cut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling.

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