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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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One day I felt like making a nice mexican rice dish and came up with this one. The soysauce adds a little kick to the final result. Ingredients:
2 chicken breasts (depends on how many you plan to feed) |
1 package of la preferida spanish rice |
1 2/3 cups water |
1 teaspoon lawry's seasoned salt (or more to taste) |
1 pinch garlic powder |
1 tablespoon of hot mexican chili powder |
2 teaspoons crushed red pepper flakes |
3 teaspoons kikkoman soy sauce |
1 cup cheddar cheese |
2 tablespoons taco sauce |
Directions:
1. First cut up the chicken breasts into small cubes or slices.
2. Place then in a ziploc baggie.
3. Add the 3 teaspoons of soysauce.
4. Squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken.
5. Place in a medium skillet.
6. Add the season salt, garlic powder, chili powder, and crushed red pepper.
7. Cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through.
8. Meanwhile: In a medium saucepan bring the 1 and 2/3 cups of water to a boil.
9. Add the contents of the rice pouch into the water.
10. Bring back to a boil.
11. Reduce heat to medium, cover and simmer for 3 minutes.
12. Remove from heat and allow to stand, covered for 8 minutes.
13. When the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice.
14. Top with rice and taco sauce.
15. Add more seasoning if wished.
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