Mexican Chicken and Rice
INGREDIENTS
4 RedBird Farms Boneless Skinless Chicken Breasts
1 bottle of mesquite marinade
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 tablespoon dried minced onion
1 teaspoon garlic salt
1 teaspoon taco seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container queso
Toppings (optional): chopped tomato, cilantro, olives, lime
METHOD
Pour marinade over Chicken Breasts and let marinate in the refrigerator for at least 30 minutes. When ready, grill chicken until internal temperature reaches 165 degrees Fahrenheit.
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with garlic salt and taco seasoning.
Stir in onion, tomato sauce, and chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20 - 25 minutes.
Heat cheese dip.
Place rice on a plate, add grilled chicken (chop into bite-sized pieces, if desired), and pour queso on top. Serve with your favorite toppings!
