Directions
- 1Heat up some vegetable oil in a large skillet.
- 2Add two cups of long grain rice and cook until it gets brown.
- 3Add in 16 ounces of tomato sauce.
- 4Cook for a couple of minutes, stirring constantly to prevent burning.
- 5Add garlic powder, onion powder, cumin, and chicken flavor bouillon.
- 6Add four cups of water (or chicken broth if available).
- 7Cover and cook on medium heat for about 20-25 minutes, stirring halfway through.
- 8Once the rice is cooked, turn off the heat and let it sit for 10 more minutes.
- 9In a separate skillet, melt some butter.
- 10Add sliced chicken breast, salt, pepper, and cilantro. Cook until done.
- 11For the cheese sauce, melt one pound of cubed velveeta cheese with half a cup of milk and one tablespoon of butter in a small saucepan over low heat, stirring constantly until smooth.
- 12Serve the Mexican chicken, cheese, and rice by topping the rice with the cooked chicken and cheese sauce.
Ingredients
- 0 vegetable oil
- 2 cups long grain rice
- 16 ounces tomato sauce
- 0 garlic powder
- 0 onion powder
- 0 cumin
- 0 chicken flavor bouillon
- 4 cups water
- 0 butter
- 0 sliced chicken breast
- 0 salt
- 0 pepper
- 0 cilantro
- 1 pound velveeta cheese
- 0.5 cup milk
- 1 tablespoon butter
Equipment
Large skilletsmall saucepan
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