Southwestern Chicken & Rice
1 tbsp. canola oil
4 boneless, skinless chicken breasts - cut into 1" pieces
1 c. uncooked long-grain rice
2 (10oz.) cans Rotel tomatoes & green chilies, undrained
1 (8oz.) can tomato paste
1/2 c. water
3 green onions, green part only - diced (reserve half for topping)
1 c. shredded cheddar cheese
sour cream for topping
In a medium bowl, mix the tomato paste and water with the 2 cans Rotel tomatoes.
Heat oil in large skillet over medium-high heat. Cook chicken for about 5 minutes, stirring frequently until it is no longer pink.
To the chicken add the rice, tomatoes, and half the diced green onion. Bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until rice is tender. (Add more water if necessary during the cooking time.)
Top mixture with cheese, cover and cook 5 more minutes or until cheese melts.
Serve topped with sour cream and diced green onions.
Sounds delicious.
ReplyDeleteHi there. The current Food on Friday is all about Rice and other grains! So it would be great if you linked this in. This is the link . Wishing you a very happy New Year!
ReplyDelete