Southwest Chicken & Rice

So in my new found enjoyment of blogging about food I have also noticed that I need to make sure my phone saves the pictures. In this case, after we had eaten our dinner and I did a good job of plating the meal did I realize the picture did not save. So please excuse the poor picture "setting" of the Southwest Chicken.

Now Anthony loves my standard chicken and rice AND one day I will post my mom's recipe. So I wanted to try something else that would be a little more time friendly. I love a 30 minute meal..

What you will need:
1 tbs oil
4 skinless boneless chicken breasts (equally sized)
1 can Tomato Soup
1 1/3 cup water
1 tsp chili powder
1 1/2 cups uncooked minute rice (white or brown)
1/4 cup shredded cheddar cheese (who are we kidding I used more)

In a medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set aside and pour off (or clean off fat and oil).

Add soup, water, chili powder. Heat to a boil.

Stir in rice. I let cook about half the cook time for the rice as indicated on the box. Then add chicken to the top, sprinkle with cheese. Reduce heat to low, cover and cook until chicken and rice are done. You will have to stir rice mixture, which is why I find it easier to almost cook the rice before adding the chicken. Make sure you have plenty of melted cheese.

This goes great with a mixed green salad and tortilla chips crunched on the top!