SKILLET CHILI AND RICE

Another day, another one skillet dinner.  My favorite!  I found this recipe here.  This meal does not photograph well, but you've seen chili before, right?  And rice?  Okay there you go.

I wasn't able to find the special Rotel the recipe calls for, so I just used a can of the mild flavor, two tablespoons of chili powder and a few shakes of this stuff:

Thanks, Allison, for bringing this amazing seasoning into my life!  It's a cajun seasoning that can be used on fries, pasta dishes, seafood or basically anything you'd like to kick up a notch in the flavor department.  You can buy it on Amazon and I've even seen it at World Market.

This recipe calls for shredded cheddar, and I beg you to shred your own rather than purchasing the bagged kind.  It tastes creamier and melts better!  And look, how gorgeous is that?

I let this simmer 5 minutes longer than called for because my rice wasn't fully cooked after 20 minutes.  We topped our bowls with a tad more seasoning, sour cream, and Fritos scoops.  And salt.  I can't help it, I'm an addict.  Don't tell my mom.

Oh, and did I mention we ate this for dessert?

It requires a can of creamed corn and melted butter.  What's not to love?  Now, if you'll excuse me, my sweatpants and the couch are calling.