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Friday, August 26, 2016

ROTEL’S SOUTHWEST CHICKEN SKILLET


Ingredients

1 Tbsp. vegetable oil (I used EVOO)
4 chicken breasts cut into 1 inch chunks
1 cup uncooked rice
1 10 oz. can RoTel Diced tomatoes and green chilies
1 8oz. can tomato sauce
1 cup water
3 green onions thinly sliced, reserve 2 Tbsp. for garnish (I skipped the onions; I am still a child & don’t like them)
sour cream
1 cup shredded cheddar cheese

Directions

Heat oil in a large skillet over medium to high heat. Cook chicken until no longer pink, stirring frequently. Stir in rice, can of RoTel, can of tomato sauce, water, and green onions. Bring to a boil, cover. Reduce heat to low, cook for 20 minutes or until rice is tender. Stir the mixture. Top with shredded cheese and the reserved green onions. Cover. Cook 5 minutes more until cheese melts. Serve with sour cream if desired.

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