Sublime Foodie

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Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013

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A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!

You can find the original recipe, here.

Cheesy Queso Chicken With Rotel Vegetable and Rice

Ingredients:

1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs

2 Cans Rotel With Green Chiles, Undrained

1/2  32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes

1 Can Sweet Whole Kernel Corn, Drained

1 Can Black Beans, Rinsed and Drained

1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)

2 TBSP Cumin

Shredded Cheese

Directions:

Preheat oven to 425°F.

Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.

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Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.

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Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.

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When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.

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Continue stirring queso and turn up heat to boil gently.

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Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.

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ENJOY!!

PS.

If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.

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