Cheesy Mexican Chicken And Rice - cooking recipe

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

Preparation

In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
Mix in cheese, leave in crock-pot until melted.
Serve chicken and rice separately or together.
Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and saute briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.