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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pollo and Mexican Rice Recipe

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This recipe for Pollo and Mexican Rice is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four boneless, skinless, chicken breasts
1 bottle of chipotle marinade (preferred brand)
3 tsp. of vegetable oil
1 cup uncooked long grain rice (not instant)
1 tbsp. of minced onion flakes
1 tsp. garlic salt
1 tsp. southwest seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container of queso (white - preferred)
1 chopped tomato
Directions:
Directions:
Pour chipotle marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, cook chicken until done at 165º.
Prepare rice: heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly until rice has puffed golden. Sprinkle with salt and southwest seasoning.
Stir in onion flakes, tomato sauce, and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
Heat cheese dip according to packaged instructions.
To assemble the chicken, place 1/4 of rice on a plate and top with grilled chicken. Pour 2-3 tbsp of cheese dip over chicken and top with chopped tomatoes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
You can never have too many Tex-Mex recipes, in TEXAS. With love, from your Texican Friend!

 

 

 

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