Southwest chicken!!!! We make This often... SO easy and SOOO yummy!! Chicken tenderloins-cut into small squares, 2 cups instant rice, 1 taco seasoning, 1 can rotel, grated cheese. Cook chicken in skillet. Add 1 1/2 cups water, taco seasoning and rotel. Heat to boiling. Add 2 cups instant rice. Stir, remove from heat and cover. Once water is absorbed, stir and top with cheese. Let cheese melt and voila!! Dinners served! Eat with tostitos, tortillas or by itself!
Chicken taco chili...only about 200 calories a serving and made 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot.
Yowsa – Friday sure came in like a lion! Ben and I woke up late…to more falling snow…then I realized my website had gone down sometime in the wee hours of the morning. TGIF?! I’m so sorry to everyone who has tried to access the site today and found it...
Mexican Rice 1 cup uncooked long-grain rice 2 cups chicken broth 1 Tablespoon butter 1/2 cup salsa 1 teaspoon garlic salt 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!