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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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.