Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken breasts (or tenders cut into small pieces)
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • 1 tsp Montreal Chicken seasoning (to taste)
  • 1/2 tsp red pepper flakes (to taste)
  • 1 Tablespoon olive oil
  • 1 cup white rice (uncooked)
  • 10 oz can RoTel diced tomatoes & green chilies
  • 8 oz can tomato sauce
  • 1 cup water
  • 1/2 cup shredded Mexican cheese (to taste)
  • sour cream

Instruction

  • Cut your chicken into small (about 1″) pieces and season with salt, pepper, Montreal chicken seasoning, and red pepper flakes (or whichever seasonings you prefer).
  • Heat a large skillet over medium high heat and coat with the olive oil.
  • Once hot, add in the seasoned chicken and cook until no longer pink.
  • Stir in the uncooked rice, can of RoTel, can of tomato sauce, and water. Bring to a boil then cover.
  • Reduce heat to low and let cook for 10 minutes or until rice is tender. After 10 minutes, stir to prevent the rice from sticking, the re-cover and cook another 10 minutes.
  • Once the rice is done, stir the mixture and top with a handful of shredded cheese. Turn off heat and cover for 5 minutes or until the cheese melts.
  • Top with a dollop of sour cream and serve.