Kitchen Adventures 1.2

Here's the second installment in my recipe-sharing. Tonight, while doing laundry, I whipped up a delicious dish with a kick. This one came from my Triple T youth group cookbook, which has some great recipes in it. Church cookbooks are always the best!

Ro-Tel Southwest Chicken Skillet

Ingredients:
1 T. vegetable oil
4 boneless, skinless chicken breasts, cut into 1-in. cubes
1 c. long grain rice
2 (10 oz.) cans Ro-Tel diced tomatoes and green chiles
1/2 c. water
3 green onions, thinly sliced (reserve 2 T. for garnish)
1 c. shredded cheddar cheese
Sour cream

Directions:
Heat large skillet over medium-high heat. Cook chicken about 5 minutes, stirring frequently, or until no longer pink.

Stir in rice, tomatoes, water, and onions and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes or until rice is tender.

Stir chicken and rice. Top with cheese and reserved 2 tablespoons green onion. Cover, and cook 5 minutes more or until cheese melts. Serve with sour cream, if desired.

Here's a picture of the finished product.


I highly recommend using sour cream, or something else to tone down the heat. It'll clear your sinuses, for sure!