Directions
- 1Add oil to skillet and cook chicken tenderloins until done. Transfer to aluminum foil and keep warm at 180 degrees in oven.
- 2Rinse skillet and add oil, diced onion and saute.
- 3Add rice and saute until toasty.
- 4Add salsa and water; bring to a boil. Cover and cook for about 20 minutes.
- 5In a saucepan, combine milk and Velveeta Queso Blanco. Dice the cheese and add diced jalapeño peppers; melt.
- 6Serve rice with chicken, drizzle with cheese sauce and serve with warm tortillas.
Ingredients
- 1 plate chicken tenderloins
- 2 tablespoons oil
- 1 tablespoon Adobo seasoning
- 1 onion
- 1 cup rice
- 1 tablespoon salsa
- 1.5 cup water
- 0.5 teaspoon salt
- 0.25 cup Velveeta Queso Blanco
- 0.25 cup milk
- 1 tablespoon diced jalapeño peppers
- 3 tortillas
Equipment
skilletaluminum foilsmall saucepan
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