Whenever I'm pulled in so many directions that I can't see straight,
I tend to let things like dinner slip through the cracks.
We tend to eat a lot of peanut butter and jelly sandwiches and cereal around here after work.
It does get old, though.
When I can spare a little time, because this recipe only needs a little,
chicken and rice
is my "go-to".
It's perfect for dinner, lunch the next day, and probably dinner the next night.
This recipe makes quite a bit for two people, but is perfect for a family
(my girls love it and I made it all the time when they still lived at home).
Chicken and Rice
1 1/2 pounds chicken breast tenderloins
3 cups uncooked rice
cajun seasoning (I used Tony's)
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
2 small bell peppers, diced
2 poblano peppers, diced
4 garlic cloves, minced
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes with chilies
In a large pot, add chicken tenderloins and cover with water. Add about 2 tablespoons cajun seasoning and bring to a boil. Boil until chicken is cooked, about 10 minutes. Remove from water and allow to cool. When the chicken is cooled, shred.
Cook rice according to directions. Set aside.
In a large pan, heat the butter and olive oil. Add the onions and peppers and cook until tender. Add the garlic and cook for a few more minutes. Add the soups and allow to warm.
Add the vegetable soup mixture to the rice and add the chicken. Mix well and allow mixture to remain on the stove until heated through.