Tuesday, November 30, 2010

Spicy Chicken & Rice

You can change the amounts as you desire of things, and you could also leave out stuff too. This a yummy inexpensive meal that is great for feeding a crowd on a budget.  I have modified it some as the original recipe made a huge amount. This still makes a lot, but it's about half of what it made before. I've made it with and without black beans, and as much as I like black beans, I like this better without them.

-1 lb chicken (I prefer white meat)
-1/2 tsp chili powder
-1 tsp crushed red pepper (optional if you don't like spicy)
-2 cups white rice, uncooked
-1 can diced tomatoes with green chilies (like Rotel)
-1 can petite diced tomatoes
-1 can corn, drained

-8oz cheddar cheese, shredded (leave off for dairy-free)

-1 to 2 Tbsp onion powder or dried minced onion

-garlic salt (or garlic powder and salt), to taste
-salt and pepper (to taste)
Boil chicken with red pepper and chili powder for about an hour, remove chicken to cool, and reserve broth. Meanwhile, cook 2 cups of rice in 4 cups of water until tender and put into very large bowl. In a medium pot, combine both cans of tomatoes, corn, and spices and simmer until chicken is done cooking. Shred chicken into pot with tomato and corn mixture and mix together. Let simmer about 5 minutes. Pour chicken, corn, & tomato mixture over rice and mix well. Add chicken broth you reserved with the spices in it to your rice mixture if it looks dry to you. This is optional and will add more spice. Add salt, pepper, and garlic salt to taste. Top with cheddar cheese and mix it in if you desire or serve on the side and people can top with cheese as desired. Enjoy!

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