9/16/13

Nacho Cheesy Chicken Rice


For the Sauce:

2 Cans Cream of Chicken Soup (or 1 family sized can)
1/2 cup Asiago Cheese
1/2 cup Sharp Cheddar Cheese
1 can of Chunk Chicken Breast, drained & shredded
1-1/2tbsp your choice of oil (I use red pepper oil)
1tbsp Taco Seasoning
1tbsp Cumin
1/2 cup sour cream
1 cup Milk

For the Rice:

1 can of Kidney Beans, drained
5 cups Long Grain Rice
1-1/2tbsp your choice of oil (I use red pepper oil)
1/4 Vidalia Onion - Minced
1/8 Serrano Chili - Minced
1tbsp Ginger paste
10 cups water/chicken stock (whichever you prefer)

Heat 1.5tbsp oil in a LARGE skillet, place onion, chili and ginger paste, saute until onion is slightly transparent, add in the rice & give a few tosses to coat thoroughly & fry slightly.  Add stock/water & kidney beans, cover & bring to a boil, turn heat down to a simmer & let it simmer for 20-25 minutes or until all liquid is gone.

In another pot place cream of chicken, taco seasoning, milk, cumin, sour cream and cheeses, heat on low, constantly stirring until all the cheese is melted, add shredded chicken & stir to mix. When everything is mixed together turn off the heat and cover with a loose fitting lid (I use my oval crockpot lid on my large round pot).

Combine together sauce & rice, mix thoroughly & serve hot with shredded lettuce, diced onion, diced tomato, cilantro, sour cream etc or if you like serve it plain by itself ;)