Monday, October 22, 2012

Mexican Chicken and Rice

Here's another great recipe inspired by Plain Chicken.  I love how she churns out amazing, simple recipes for real people with real families.  My husband and I loved the perfectly seasoned rice and yummy chicken.  The cheese sauce and toppings really brought it all together.   It's really a beautiful, company worthy dish!

But the best part... my toddler ate it.  Did you get that?  MY TODDLER ATE IT!  We've struggled a lot with mealtime lately, but the kid loves Mexican rice.  I chopped up the chicken, tomato and avocado, mixed it all together and he was a happy camper.

This was my first time trying Lawry's Baja Chipotle marinade and was amazing.  I used a fork to poke lots of holes in my chicken so the marinade could seep into the chicken which worked like a charm. 

Try this soon and you won't be disappointed.  You friends and family will think you got take out from their favorite Mexican restaurant.  ;)

Recipe
Adapted from: Plain Chicken
4-6 boneless, skinless chicken breasts
1/2 bottle Lawry's Baja Chipotle marinade
2 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp taco seasoning
2-3 cups chicken broth
1/2 cup tomato sauce
1 cup Mexican Queso
Optional garnishes: chopped tomato, cilantro, avocado, green onion
  1. Pierce chicken all over with a fork and place in large zip top bag.  Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight.
  2. Preheat grill and remove chicken from refrigerator so it can warm up .
  3. 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 seasoning.
  4. Stir in onion flakes, tomato sauce and 2 cups chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, adding more broth if needed.  Remove from heat and let set for 5 minutes.  Fluff with a fork.
  5. Grill chicken while rice is cooking.
  6. Heat cheese dip according to package directions and set aside.
  7. To serve, place a spoonful of rice on each plate.  Lay a chicken breast on top and pour 1-2 tablespoons queso over chicken.  Sprinkle with garnishes.


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