Chicken
4 boneless, skinless chicken breasts
Rice
3 tbsp vegetable oil
1 C uncooked long grain rice
1 tbsp onion (finely chopped)
1 tsp garlic salt
1 tsp taco or other Mexican seasoning
2 C chicken broth
1/2 C tomato sauce
Additional ingredients
1 container Mexican Queso
chopped tomato
Marinate chicken according to Chicken Marinade recipe. Then grill until chicken reaches 165. Cut chicken into strips or cubes as desired.
While chicken is grilling, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and taco/Mexican seasoning. Stir in onion, tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.
Heat cheese dip according to package directions.
To serve, place 1/4 C rice onto plate, top with grilled chicken. Pour 2-3 tbsp cheese dip over the chicken and top with chopped tomatoes. Enjoy!
4 boneless, skinless chicken breasts
Rice
3 tbsp vegetable oil
1 C uncooked long grain rice
1 tbsp onion (finely chopped)
1 tsp garlic salt
1 tsp taco or other Mexican seasoning
2 C chicken broth
1/2 C tomato sauce
Additional ingredients
1 container Mexican Queso
chopped tomato
Marinate chicken according to Chicken Marinade recipe. Then grill until chicken reaches 165. Cut chicken into strips or cubes as desired.
While chicken is grilling, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and taco/Mexican seasoning. Stir in onion, tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.
Heat cheese dip according to package directions.
To serve, place 1/4 C rice onto plate, top with grilled chicken. Pour 2-3 tbsp cheese dip over the chicken and top with chopped tomatoes. Enjoy!
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