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1
Prepare rice first.
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2
Open rotel and drain the liquid into a 2 cup measuring cup.
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3
You'll be using the rotel when the chicken is cooked so put it aside for now.
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4
Add the water to the measuring cup that contains the rotel liquid to equal 2 cups total.
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5
Pour into a sauce pan and add the rice.
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6
Rice is easy to cook if you do 2 things.
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7
Let it come to a boil then turn it down to low and leave it alone.
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8
Place a lid on the pot, slightly ajar.
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9
Do not lid it tight or it will over flow.
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10
Cook for 15 minutes.
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11
Turn off the heat, lid tightly and let the rice sit till ready to use.
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12
While the rice cooks, slice the zucchini.
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13
I like to slice it thin and slightly oval.
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14
Slice the chicken breast in about 1/2 inch slices.
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15
Choose a large skillet and add the oil, chicken, seasoning salt and pepper, stirring to coat the chicken evenly.
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16
Cook on medium to medium high for about 10 minutes or until the chicken is cooked through but not overcooked.
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17
Add the zucchini and rotel put a lid on it and turn to low.
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18
Cook for 5 minutes or until the zucchini is lightly cooked- still somewhat crunchy- Do not overcook AND take off the lid when done to ensure it doesn't continue to cook.
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19
Adjust seasoning to taste.
