South of the Border Chicken

We were introduced to this recipe at the home of some friends many years ago.  We have long since lost touch with Jeff and Paula, but this recipe lives on as one of our family's favorites!

South of the Border Chicken

3 boneless, skinless chicken breasts, cut in strips

2 cups rice, uncooked

½ cup mayonnaise (I use Smart Beat)

4 ½ cups water or chicken broth

1/2 cup chopped green chile

Seasonings:  chile powder, cumin

Chopped tomatoes, black olives

1 cup Grated cheddar cheese

In very large skillet, combine rice, mayonnaise, water/broth, green chile, seasonings.  Stir and heat until mixture is boiling.  Add chicken, stir, reduce heat to low and cover.  Cook 20-25 minutes, until chicken and rice are both cooked.  Turn off heat, top with tomatoes, olives and cheese.  Replace lid until cheese melts.

Serve with tortilla chips, salsa, sour cream, salad, refried beans.

I sometimes substitute out part of the chicken and add a can (drained) of kidney, black, or pinto beans in the last 5 minutes of cooking.

Cheers ~

Cheryl