Tuesday, April 7, 2009

Cheesy Chicken Rice


We were supposed to have chicken enchiladas last night. But around 3pm I realized that I didn't have any enchilada sauce or refried beans. The beans I could of managed without but not the enchilada sauce. I hate going to the store for just 1 or 2 things so I made an executive decision that we would have quesadillas instead.


Got home and started preparing for said quesadillas. Everything was ready to go. I went in the fridge for my tortillas. And only found one. Crap.

I have seriously got to get it together. How in the world did I let that little fact go unseen? Anyway, the Hungry Husband needed to be fed so I made do with what I had.

1 box Old El Paso Spanish Rice
5 chicken breasts
Seasoning (salt, pepper, garlic powder, onion powder, smoked paprika)
Leftover veggies from Chicken Fajitas
Sour Cream
Shredded Mexican Blend Cheese

Prepare Spanish Rice as directed.

While that's cooking, season your chicken to your liking and grill for approximately 7 minutes on each side. Or until it's cooked all the way through. Slice chicken into bite size pieces.

Dice up your veggies into bite size pieces. Heat up either in a skillet or the microwave.

In your bowl, put a layer of rice, some veggies, some chicken and sprinkle cheese on top. Microwave to melt the cheese. Put a dallop of sour cream on top of that.


While it wasn't what we expected to have it really was very good. It was kind of like a naked burrito. I think Mr. ShoeFanatic even liked it. I would actually cook this again even though I think he does prefer the enchiladas.


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