One-Pot Southwest Chicken & Rice
This “naturally gluten-free” recipe has a delicious Southwest twist to it, and it couldn't be easier to make! You might even have all of the ingredients on hand right now...
- 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!
Calories: 293kcal | Carbohydrates: 27g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 293mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 8mg | Calcium: 170mg | Iron: 3mg