Tex Mex Chicken Whites with Rice

Tex Mex Chicken Whites with Rice

Servings: 4
Ingredients Preparation

4 chicken whites [approximately 1 1/4 pounds / 560 g]
1 cup [250 mL] salsa
1 cup [250 mL] chicken broth
2 cups [500 mL] minute rice
1 cup [225 g] grated Tex Mex nacho cheese 



Into a large frypan, bring together chicken whites, salsa and chicken broth to a boil.
Cover and leave to simmer slowly for 10 minutes.
Bring back to a boil.
Stir in rice.
Sprinkle all over with grated Tex Mex nacho cheese.
Cover then remove from heat.
Leave to rest for approximately 5 minutes, until all the liquid is absorbed.
Serve immediately.