Tuesday, October 8, 2013

Southwestern Chicken and Rice

My Mom always made chicken and rice growing up and I hated it. The cream of mushroom soup taste was too much for me, so I have really avoided that dish as the head chef in my kitchen for 15 plus years! With this dish, I finally found a chicken and rice staple I can live with and love eating for dinner!

Southwestern Chicken
recipe from Pinterest, but with a dead link :(

Chicken tenderloins-cut into small squares
2 cups instant rice
1 taco seasoning packet
1 can rotel
Grated cheese- I used pepperjack

Cook chicken in skillet. Add 1 1/2 cups water, taco seasoning and rotel. Heat to boiling. Add 2 cups instant rice. Stir, remove from heat and cover. Once water is absorbed, stir and top with cheese. Let cheese melt and dinner is served.

We ate this as a casserole and our main dish. It would be great inside tortillas or on tortilla chips also.