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Mexican Chicken & Rice 16 oz. bag Vigo brand Saffron Yellow Rice 2 + C. of 4 Cheese Mexican Blend, shredded 6 thin Chicken Breast Fillets 3 Cups Salsa 4 C. Water 4 T. Olive Oil Salt & Pepper to taste pinch of Cayanne Pepper (optional) Sour Cream (optional) Bring Water to a boil in the pot portion of a large 2 tier steaming pot that has a tight fitting lid. Add Oil & the entire contets of the Rice pkg. to the boiling water and stir Place top steaming tier on and put the Chicken in it. Sprinkle the Salt & Peppers onto the Chicken Reduce heat to simmer, and place lid tightly Simmer for exactly 25 minutes Remove hot Chicken to a platter and top with 1/3 of the Cheese Pour hot Rice into a large Serving Bowl, and mix in the other 2/3 of the Cheese Serve hot, with Salsa, and Sour Cream on the side. This dish is also excellent with corn in the mix.
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