Tex-Mex Chicken and Rice. |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The first recipe in the hand-written recipe book Mom gave me when I went to college. Ingredients:
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
6 chicken breast halves |
2 teaspoons cooking oil |
1 (14 ounce) can diced tomatoes (don't drain) |
1/2 cup chopped green onion |
1 (10 ounce) can mild rotel (don't drain) |
2 teaspoons cornstarch |
2 tablespoons water |
3 cups instant rice |
3 cups water |
Directions:
1. Mix chili powder, cumin, garlic powder and ground red pepper. Sprinkle over chicken halves.
2. Oil large skillet, place over medium heat until hot. Add chicken and cook until brown - about two minutes or so per side.
3. Add diced tomatoes, green onions and Rotel to skillet. Bring to a boil, cover and reduce heat. Simmer until chicken is tender - about 20 minutes or so.
4. In seperate pot, combine rice and wter according to instructions on package.
5. Remove chicken from skillet.
6. Combine cornstarch and water, stirring well. Once cornstarch is completely dissolved, add to mixture in skillet. Bring to a boil, stirring constantly, until slightly thickened - about one minute.
7. Put rice on plate, lay chicken half on rice, ladle tomato mixture over chicken. Serve with a salad and sweet tea.
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