March 13, 2010

RoTel's Southwest Chicken Skillet

This is yet another successful recipe we recipe we received from a guest at our wedding shower, which is hard to believe was nearly a year ago already.  Man, how time flies.  Thanks Aunt Lisa for the recipe!  We will definitely be adding this to the rotation.  We really liked the flavor and I liked the minimal dishes it required to make it!

1 Tbsp. vegetable oil
4 chicken breasts cut into 1 inch chunks (I used 2 Costco sized ones)
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
sour cream (optional, but we think it added some good flavor)
1 cup shredded cheddar cheese

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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