Like spicy food? We do. Actuallly let me rephrase that…….WE LOVE SPICY FOOD!! Spicy food doesn’t always love us though, especially Papa Walt. A night a spicy food usually means a few trips to the Tums tumbler for papa but we enjoy it anyway.
I know that there are those who believe spices are bad for you, they have the potential to cause illness and ingestion problems. I say PSHHH…… Spices have been around since the stone age. Do you know that cinnamon and pepper were the first spices to be traded in the middle east? Egyptians used spices to embalm bodies and over the ages spices have been used for everything from religious rituals, for medicinal purposes and is even found in perfume.
So use those spices, try those recipes. If you think the recipe sounds like it just might be a little bit “too spicy” for you, cut the spice in half. If a recipe calls for a teaspoon, use a half teaspoon. It’ll be worth the experiment to find a delicious new recipe!!
You know my motto…….TWEAK, TWEAK, TWEAK….make that recipe your own!!
Today I have a great recipe for you, Taco Chicken Skillet. It’s quick and easy, just right for a Friday night dinner after a long week. So my friends “DISFRUTAR!!” – “ENJOY!!”
Taco Chicken Skillet
1.25 lbs. Skin-less/boneless chicken breasts cut into cubes
2 1/4 Cups Water
1 1/2 Cups Instant White Rice (uncooked)
1 Pkt. Taco Seasoning (I use Old El Paso)
1 Can Fiesta Corn (14.5 oz can) – drained well
1/2 Cup Canned black beans – drained and rinsed
8 oz. Velveeta Mild Mexican w/Jalapeno’s OR Pepper Jack (I have made it with both)
- Brown chicken pieces – I don’t add any oils or sprays but you can
- Add water, rice and taco seasoning packet – mix
- Cover and bring to a boil, reduce heat and let cook 10-12 minutes until water is absorbed
- Add corn, beans and cheese – mix thoroughly and cook until cheese is melted.
- Stir and Serve!
*You can find this original recipe without my modifications on KraftRecipes.com