Welcome to the first part of my weekly series in which I will cook a recipe I found on the Internet. This week's recipe is Cheddar Chicken & Rice Skillet, courtesy of kraftfoods.com
Ingredients:
1/2 cup Kraft Light Zesty Italian Dressing (I used the regular version and not the light version)
1 lb. boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1 1/4 cups fat-free reduced sodium chicken broth (Again I just used regular chicken broth, because I don't care about my arteries)
1 green pepper, cut into strips
1 1/2 cups chopped tomatoes
1 cup Kraft 2% Milk Shredded Mild Cheddar Cheese
1/2 cup sliced green onions
The first thing I did here, was I chopped up all the vegetables and measure out all the stuff.
Then, heat the Italian Dressing in a large skillet on medium heat. After a little bit, add the chicken.
Mmm, raw chicken. Let the chicken cook and then stir it around for a little bit. Then it is time to add the chicken broth, rice and sliced peppers.
It may not look like much now, but it is shaping up to be awesome. Bring it to a boil, then cover it and turn the heat down to low and let it simmer for 5 minutes. When the chicken is nicely cooked and the rice is soft and tender, turn off the heat and let it stand covered for 5 minutes.
After 5 minutes passes, it is time to add the good stuff, the green onions, the tomatoes and THE CHEESE!!! THE GLORIOUS CHEESE!!! (as you can tell, I motherfucking love cheese).
Stir it all up together until it becomes all combined and melty and awesome (the recipe doesn't say to do this, but I turned the heat back on for about 45 seconds to help with the melting process). And, ta-da, you've got food!
Although my mom thought that my chicken "didn't looked cooked enough," it was still pretty awesome (and the chicken was cooked, mom! Food does not have to be almost burnt to be cooked!). Not only is it nutritious (it has vegetables and lots of calcium) it is delicious (it is completely covered in cheese!).
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