I’m super busy this week, so I made a huge recipe this weekend so I’d have leftovers. It only took like half an hour even though my chicken was still sorta frozen. I got the recipe from my mom, and I’m not sure where she got it, but here it is for your lazy cooking pleasure:

1 package of yellow rice
6 chicken breasts
2 cans of Rotel tomatoes (original if you want it spicy, mild if not)
1 small can of ripe sliced olives
4 green onions, chopped

Start the rice cooking. It will probably take longer than all the rest of these steps.

Throw the chickens in a pan with a little oil and brown them on both sides. Dump in the Rotel tomatoes, and the (drained) black olives. Bring to a boil. Turn down the heat, cover and simmer until the chicken is pretty close to done. (I use a meat thermometer. Kitchen gadget of the year, for real.) When it looks like you have a few minutes left, dump in the green onions. (You can dump them in at the start, but they don’t stay bright green and pretty if you do that.) I also sprinkle on a little paprika at the end. When the chicken’s done, serve over rice.

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