Directions
- 1Add chopped chicken to a large mixing bowl.
- 2Add garlic powder, onion powder, paprika, and salt to the chicken; mix to coat and set aside.
- 3Heat a large skillet over medium-high heat and add one tablespoon of olive oil.
- 4Add the seasoned chicken to the skillet and cook for four to five minutes on each side, or until cooked through.
- 5Remove the chicken from the skillet and set aside.
- 6Return the skillet to the stove over medium-high heat.
- 7Add drained corn, drained diced tomatoes and green chilies; mix and cook for two to three minutes.
- 8Add uncooked rinsed rice, taco seasoning, and water.
- 9Mix, bring to a boil, cover, reduce heat to medium-low, and cook for 15 minutes, stirring halfway through to prevent sticking.
- 10Add the cooked chicken and salsa con queso to the rice mixture; mix well.
- 11Add salt and pepper to taste.
- 12Portion into meal containers.
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breast
- 3 cups Water
- 1.5 cups White Rice
- 15 oz jar Salsa Con Queso Cheese
- 15 oz can Whole Corn
- 10 oz can Diced Tomatoes with Green Chilies
- 1 oz pack Taco Seasoning
- 1 Tbsp Olive Oil
- 0.5 Tbsp Garlic Powder
- 0.5 Tbsp Onion Powder
- 0.5 Tbsp Paprika
- 0.5 Tbsp Salt
- 0.5 Tbsp Black Pepper
Equipment
large mixing bowllarge skillet
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