When I say this is a 30 minute meal, I'm not lying. Maybe 35 minutes, depending on how long it takes you to cut up your chicken, but the majority of the cook time you're just waiting for the rice to cook. Not only is it quick, it really is one of my favorite meals. I love the flavors and how they come together. It warms up beautifully and is great for a quick weeknight meal. Lots of reasons why it's one of my favorites.
20 Paws 4 Feet
1 lb boneless skinless chicken breasts (or tenders) cut into small pieces
salt, pepper, Montreal chicken seasoning, red pepper flakes - whatetever you like to season your chicken with
1 Tablespoon (or so) olive oil
1 cup uncooked rice
10 oz can RoTel diced tomatoes & green chilies
8 oz can tomato sauce
1 cup water
handful of shredded Mexican cheese blend
sour cream, for topping
Cut your chicken into small (about 1" pieces) and season with salt, pepper, Montreal chicken seasoning, and red pepper flakes (or whichever seasoning you prefer).
Head a large skillet over medium high heat and coat with a turn of the pan of 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 about 20 minutes or until rice is tender. I like to stir mine about half way through to make sure none of the rice is sticking to the bottom of the skillet.
Once the rice is done, stir the mixture and top with a handful of shredded cheese. Turn off heat and cover for about 5 minutes or until the cheese melts.
Top with a dollop of sour cream and serve.