Chicken Rotel Recipe

Lightly saut chicken in olive oil over medium heat. Drain the tomatoes, reserving liquid to add to rice. When chicken is lightly browned, reduce heat and pour 3 cans of tomatoes over chicken. Thinly slice Velveeta and cover tomatoes and chicken with the cheese slices. Simmer on low until cheese melts. While the chicken is simmering, cook the desired amount of brown rice following package directions but using reserved tomato liquid in lieu of water (you may have to add water to account for the desired amount of liquid as directed on box). Add 1/2 to 1 can of tomatoes to the rice as it cooks. Serve the chicken over the rice.

"Some Like It Hot......."

To add a real kick to the recipe, substitute at least one can of mild Rotel for hot Rotel.....but be prepared!!!