8 slices bacon, diced
12 ou. boneless, skinless chicken breats
salt and pepper
1 TBSP. butter
1TBSP. olive oil
1 cup white rice
2 cups water
1 tsp. salt....(for this part I used Success rice, alot easier)
1 cup diced onion
12 ou. (about 4 cups) broccoli florets, roughly chopped into bit sized pieces
2-4 cloves garlic, minced
2 10ou. cans Rotel Diced tomatoes and green chiles
2 TBSP. butter
2 TBSP. flour
1 cup chicken broth
1 cup extra sharp cheddar cheese, shredded
1/2 tsp. salt and pepper each
1-Add the diced bacon to a large skillet and turn heat to medium high. Cook the bacon tol crisp, about 10 mins. Meanwhile, dice the chicken into bite sized pieces. Season generously with S and P. When bacon is crisp, remove to a plate with a slotted spoon. IF NEEDED, add butter and olive oil to the pan. Add the chicken in a single layer and cook for 5 mins., flipping once half way through. Remove th chickem to the plate with the bacon.
2- Add the rice water and salt to a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 14 minutes. When done, remove from heat.
3-Meanwhile, add the chopped onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium high heat, stirring occasionally, til broccoli is tender and onions are brown, about 10 mins. Add in the minced garlic and cook stirring constantly until fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to ow to keep arm.
4- Melt the butter in a small sauce pan and whisk in the flour til just combined. Add in the chicken broth and stir well. Increase heat to high and cook til thickened and ubbly. Remove from heat and add in the cheese and S and P. Stir until cheese is melted, then piur into the skillet. Stir to combine and serve.
Makes 4-6 servings.
here is the link from Kevin and Amanda's blog if you want to go see it too!!!
I am linking to: