Chicken Mexicana

By Addie

"This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal."

Ingredients

• 2 boneless, skinless, chicken breasts, diced
• 1/4 tsp garlic salt
• 2 Tbsp butter or margarine
• 1/2 cup sliced green onions with tops
• 1/2 cup chopped green bell pepper
• 2-3 cups hot cooked rice
• 1 cup salsa
• 4 ounces Velveeta, diced

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Sprinkle chicken with garlic salt. Melt butter in large skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over; add green onions and green peppers around edge of skillet. Cook 5 minutes more or until chicken is tender.

2. Place rice on serving platter. Remove chicken and vegetables from skillet and arrange over rice; keep warm.

3. Add 1 cup salsa and the cheese to skillet. Cook and stir until cheese is melted and sauce is hot. Pour cheese sauce over chicken and vegetables. Garnish as desired. (We didn't garnish with anything, was great as is).
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REVIEW:

This was very good. I used chicken tenders and cut them up after they were cooked and added to the sauce to reheat. Very simple weeknight meal. Would be good topped with a little sour cream.