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Spanish Chicken and Rice

Spanish Chicken and Rice

This is a great recipe to make ahead, or to freeze for another night. It's really versatile and can be used several different ways. You can always leave out the rice and make a quesadilla or roll it into a tortilla and have a nice chicken enchilada. (See Tips)
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Prep Time 30 minutes

Ingredients
  

  • 4 Chicken Breasts, or 1 rotisserie chicken. Depending on how much you want to make.
  • 1 Green Pepper diced.
  • 1 Medium white onion diced.
  • 2 Tbsp Minced Garlic.
  • 1 Tbsp Cumin
  • 1 Can Cream of Mushroom
  • 1 Can Tomato Sauce
  • 1 Can Rotel semi-drained
  • 1-2 Tsp. Chili Powder
  • 1 Tsp. Taco Seasoning or about half a packet.

Instructions
 

  • In a large skillet sauté the onions and green peppers until translucent.
  • Next add the shredded chicken and the dry spices and mix well.
  • Next add the remaining ingredients and bring to a simmer.
  • Make the rice according to box instructions.
  • Spoon the mixture over the rice.