Skillet Rotel Chicken

Friends, if you're seeking a quick and delicious meal ready in just 30 minutes, look no further! While I have a backlog of content, this recipe jumped to the front of the line. I'm almost embarrassed to share its origin, but here it is: Eons ago, one of Gabe's colleagues shared a Rotel Chicken recipe. Gabe surprised me by making it for dinner, and perhaps one other time. We both loved it, but for some reason, it slipped our minds.

Having skipped the grocery store this weekend, we've been relying on pantry staples all week. Yesterday, brainstorming dinner ideas, this forgotten recipe resurfaced. I knew I had all the ingredients. The only hitch? Gabe couldn't recall the recipe, so here's my personalized take on Rotel!

Ingredients

2-3 large boneless skinless chicken breast

1/3 cups onion, chopped

1 garlic clove, minced

1 tbsp. olive oil

2 cups chicken stock

1 can Rotel 

1 cup long grain white rice, uncooked

1/2 cup Monterey jack cheese, shredded

Salt and pepper to taste

Directions

In a deep large skillet on medium-high heat add the olive oil.  Cut the chicken breast lengthwise then across.  You should now have 8-12 pieces of chicken.  Once the pan is pretty hot add the chicken, onions, garlic. salt and pepper.  Cook the chicken for 5-7 minutes.  Add the chicken stock, rotel and rice to the pan.  Stir to combine.  Let the mixture come to a boil.  Reduce the heat to medium-low cover and simmer for 20 minutes or until the liquid has evaporated.  Top with the shredded cheese and let stand 4-5 minutes before serving.

Recipe Source:
Me