Cheesy Mexican Chicken and Rice

Ingredients

• 4 whole chicken breasts
• 1 (10 ounce) can diced tomatoes with green chilies
• 3 tablespoons taco soup seasoning
• 1-2 cup instant rice
• 1/2-1 cup shredded monterey jack and cheddar cheese blend

Directions

1. 1

   In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.

2. 2

   Add instant rice, making sure all grains are moist. Cook on low 5-15 minuets.

3. 3

   Mix in cheese, leave in crock-pot until melted.

4. 4

   Serve chicken and rice separately or together.

5. 5

   Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.