Friday, January 25, 2013

Queso Smothered Chicken

OK, I'm not sure if I can really count this as a recipe...I mean I just made queso and dumped it over chicken...but let me tell you it was pretty fabulous!  Every once in a while you just need a great simple meal to go along with some football games!  This was really good, just make it and you'll see!

Queso Smothered Chicken
adapted from Plain Chicken
serves 2-4

4 boneless chicken breasts
seasonings: chili powder, cumin, garlic powder
1 package mexican rice
1 can black beans, drained and rinsed
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Heat oven to 350.  Season chicken on both sides with chili powder, cumin, and garlic powder.  Cook chicken in oven for 20-25 minutes until cooked through.

While the chicken is cooking, prepare mexican rice according to package directions.  Stir in black beans.

Combine Ro-tel and Velveeta in a small sauce pan and heat over medium heat stirring occasionally until cheese is melted.

To assemble the Queso Smothered Chicken - place 1/4 of the mexican rice and black beans in a bowl, and top with chicken. Pour 3-4 Tbsp cheese dip over chicken.  Reserve remaining queso for tortilla chips later!

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