Mexican Chicken & Rice Bowl

Last night when I got home from work I was absolutely exhausted. I'm not sure if it was because we were super busy or because I'm 21 weeks pregnant (possibly just a mixture of both). I talked to Clint on my way home and asked him to put 2 frozen pieces of chicken in the microwave to thaw, and being the wonderful husband he is, I got home and there were 2 thawed pieces of chicken!! I wasn't too sure of what I was going to do with that chicken but I knew chicken was the only meat we had in our house because we're overdue for a trip to the grocery store. I started looking in the pantry and then the refrigerator and then back in the pantry... I saw a can of Rotel and I decided to make this easy little stove top chicken I figured out was pretty yum about a year ago. At that point, I didn't know what I was going to fix to go with the yummy mexican style chicken so I kept looking and I found rice! Below is the recipe for what we ended up having.

Side Note.
When I was trying to decide which recipe to post for today, I asked my husband if I should post my potato soup or last night's dinner. As you can tell, he enjoyed dinner last night! So here you go!!! Mexican Chicken & Rice Bowl!! It's so easy, it's ridiculous!!

Ingredients:
2 thawed boneless, skinless chicken breasts
1 can of Rotel (juice and all)
2 servings of white rice, cooked
Mexican Blend or Colby-Monterrey Jack Cheese
Sour Cream

Place in a medium skillet on the stove top. Place the 2 chicken breasts in the pan, pour the can of Rotel on top and cover. Rotate chicken occasionally.

Once chicken is cooked through, slice and place on a bed of white rice. Cover with excess Rotel from the skillet and top with shredded cheese and a spoonful of sour cream, if desired (I say this because my Mom doesn't like sour cream).

TIP:
If using this to entertain, garnish with a few fresh Cilantro leaves!!