It’s been a long week.

So, I’ve had to work four days at my part-time retail job. It’s a fun job but it’s killing my feet. Wow. I haven’t really cooked many meals this week. The one meal I did prepare was a huge hit though.  I love it when experiments go right in the kitchen.

I was in the mood for something Mexican that wasn’t tacos, burritos, or enchiladas. Those dishes seem more American than Mexican anyway. I call it Chipotle Chicken & Rice.The problem I didn’t have many authentic ingredients on hand so I kind of had to improvise. Here’s the breakdown:

1 large chicken breast
1 small onion
1/2 cup minced red pepper
1/2 tbsp butter
1 cup basmati rice
2 tbsp chipotle pepper rub
1 can Rotel tomatoes
1/2 cup cream or milk
1 cup chicken stock
1- 1/2 cup shredded pepper jack cheese

Cut chicken into bite-size pieces and marinated in olive oil, salt and a chipotle pepper rub by Pampered Chef for about an hour and a half.  Brown the chicken and set aside (I keep mine warm in my toaster oven).  Saute one small onion, 1/2 cup red bell pepper in butter until they begin to soften then add the rice and cook until rice starts to become golden in color. Once rice is ready pour in chicken stock, Rotel and cream. Lower temperature to low and cover with tight lid. Let cook for about 20 minutes then add the chicken and cook for another five minutes. Before serving mix in the cheese.

Enjoy. Yum-Mee!

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