Ever since we were forced to start eating a gluten-free diet, it seems Mexican dishes have become our best friend! Every time I run across a “naturally gluten-free” recipe with a Mexican, Tex-Mex, or Southwest twist to it, I feel compelled to give it a try! Especially when they are as easy as THIS one!
When I first glanced at this recipe from a pin on Pinterest I thought it involved putting it in a casserole dish and baking it in the oven….which I was more than willing to do! But when I realized you made everything in ONE POT on the stove…I literally couldn’t wait to try it! And I didn’t have to…because I had all FIVE ingredients on hand. (I love when that happens!) :-)
One Pot Southwest Chicken & Rice
Ingredients:
- 10-12 chicken tenders (cut into bite sized pieces)
- 1 1/2 cups water
- 1 packet taco seasoning (or 2 Tablespoons of the homemade kind)
- 1 can Rotel
- 2 cups instant white rice
- 1 cup shredded cheddar cheese
In a large skillet, cook chicken in a small amount of oil. Season as desired. I used a generous amount of my House Seasoning.
When chicken is fully-cooked, add water, taco seasoning and can of Rotel.
Bring to a boil and then add rice.
Stir the rice in until mixed, cover, and remove from heat.
After all the water has been absorbed (I think I waited about 5 minutes), give the chicken and rice mixture a stir and top with cheese.
Put cover on again until cheese has melted.
Serve with all your favorite Mexican dish toppings! I added chopped avocado, sour cream and crushed tortilla chips. The hubster also added some salsa. If I had been in possession of some cilantro at the time you can bet THAT would have gone on top as well. :-)
This dish was a home run in our house! I consider it a HOME RUN when every single member of the household eats and likes it! Even my youngest who LOVES chicken but does NOT love rice….LIKED it! Go figure. :-) I am not even going to question that one. lol. I’m just going to bask in the glory of a successful, simple, and tasty dinner!
Now I can’t wait to read all the ways you will “interpret” this dish! Go for it!
One-Pot Southwest Chicken & Rice
Ingredients
- 10-12 chicken tenders cut into bite sized pieces
- 1 1/2 cups water
- 1 packet taco seasoning or 2 Tablespoons of the homemade kind
- 1 can Rotel
- 2 cups instant white rice
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, cook chicken in a small amount of oil. Season as desired. I used a generous amount of my House Seasoning.
- When chicken is fully-cooked, add water, taco seasoning and can of Rotel.
- Bring to a boil and then add rice.
- Stir the rice in until mixed, cover, and remove from heat.
- After all the water has been absorbed (I think I waited about 5 minutes), give the chicken and rice mixture a stir and top with cheese.
- Put cover on again until cheese has melted.
- Serve with all your favorite Mexican dish toppings!