South Western Chicken with Rice Tuesday, January 6, 2009
1 lb boneless, skinless chicken breast, cut into cubes
1 1/2 cups uncooked Uncle Ben’s Converted Rice
2 cups mild salsa
1 14 oz can chicken broth
1 4.5 oz can chopped green chilies
1 cup sour cream
1 cup Mexican blend shredded cheese
In a slow cooker, mix chicken, rice, salsa, chicken broth and green chilies. Cover and cook on low for 6 to 8 hours. About 10 minutes before serving, turn cooker off and stir in sour cream and half the cheese. Spread remaining cheese on top. Cover and allow to stand until ready to serve.
Please note. If you want to convert this to a very good low fat dish for your January diet, just forget about the sour cream and cheese. Or remove a serving for yourself and stir in the sour cream and cheese for all those family members who never gain a pound.