Tuesday, March 1, 2011

Tasty Tuesday: Southwest Chicken Skillet

At our house, we call this "Rotel Chicken & Rice" and it is a super easy and quick dinner that Drew and I both love!

1 tablespoon Pure Wesson Vegetable Oil
20 ounces boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice, uncooked
2 cans (10 oz each) RoTel Diced in Sauce - Tomatoes & Green Chilies, undrained
1/2 cup water
1 cup shredded Cheddar cheese (1 cup = 4 oz)
2 tablespoons green onions, thinly sliced, optional
Sour cream, optional

  • Heat oil in large skillet over medium-high heat. Add chicken; cook 5 minutes, or until chicken pieces are no longer pink in centers, stirring frequently.
  • Add the rice, tomatoes with their sauce and the water to skillet; stir. Bring to boil; cover skillet with lid. Reduce heat to low; simmer 20 minutes, or until rice is tender. Fluff rice with fork.
  • Sprinkle with cheese and onions; cover. Cook an additional 5 minutes, or until cheese is melted. Serve topped with the sour cream, if desired.
We ate this with chips and salsa but its also great with Refried Beans!  I actually love them, but Drew is not a fan, so if I fixed them I'd be the only one to eat them.  Which is obviously just an invitation to eat the whole can!  HAHA!


  1. That looks really good!

    I'm not selling much there because it just got to be to much of a hassle with school, work and all. But I hope I do good! I went to Duck Duck Goose last year and it was absolutely awful. I just wanted to for warn you (I hope I don't offend you by letting you know my opinion lol). I didn't shop early (because i didn't consign or volunteer) and there was nothing at all there. There is also a consignment sale in Glasgow called 5 Little Monkeys, it starts Thursday.

  2. i see you like cheese.

    as do i.

    may have to treat myself to this :)