Spicy Chicken and Rice
Servings: 8 -10
Calories:
Ingredients
- 4 boneless chicken breasts
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 bell pepper diced
- 1 23 oz can cream of mushroom soup
- 2 10 oz can Rotel (1 original and 1 spicy)
- 1 jalapeno diced and seeds removed (optional)
- 2 cups rice uncooked
- 2 cups water
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a large dutch oven, boil chicken until done. Drain water and rinse chicken.
- Once chicken has cooled enough to handle, shred chicken and add to large skillet or dutch oven.
- Chop onion, garlic, bell pepper, and jalapeno. Add to pan.
- Add soup, Rotel, and water to pan. Stir.
- Add rice, salt and pepper.
- Bring to a boil over medium/low heat.
- Reduce heat, cover and continue cooking on low heat for 30 minutes, or until rice is cooked.
- Remove from heat. Serve with vegetables or tortillas and cheese.