Mexican Chicken, Cheese and Rice
Directions
- 1Heat up some vegetable oil in a large pot.
- 2Add 2 cups of long grain rice and cook until it gets brown.
- 3Add 16 oz of tomato sauce and cook for a couple of minutes.
- 4Add garlic powder, onion powder, cumin and Knorr Caldo con Sabor de Pollo.
- 5Add 4 cups of water (or chicken broth if available).
- 6Cover and cook on medium heat for 20-25 minutes, stirring halfway through.
- 7Let it sit for 10 more minutes.
- 8In a small skillet, melt some butter.
- 9Add sliced chicken breast, salt, pepper, and cilantro.
- 10In a small skillet, melt 1 pound of cubed Velveeta cheese with 1/2 cup of milk and 1 tablespoon of butter over low heat.
- 11Serve the Mexican chicken, cheese and rice.
Ingredients
- 0 Vegetable oil
- 2 cups Long grain rice
- 16 oz Tomato sauce
- 0 Garlic powder
- 0 Onion powder
- 0 Cumin
- 0 Knorr Caldo con Sabor de Pollo (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 potSmall skilletSpatulaMeasuring cup
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