Cheesy Mexican Chicken w/rice
Cook time: 35 minutes
Prep time: 15 minutes
( feeds 8-10 people )
Ingredients:
4-6 chicken breasts
Tostitos mild and hot salsa (1 of each)
6 cups of rice
4 cups of fiesta cheese
4 cups of mozzarella cheese
2 green bell peppers
1 whole sweet onion
2 Sticks of butter
6 cups of water
Garlic salt
Italian seasoning
Onion powder
Garlic powder
Beer Can Chicken Seasoning
Parsley
Salt
Pepper
Start by buttering your pan, I alternate between a cookie sheet or a glass 13x9. In this one I am using a classic cookie sheet. Once the chicken is thawed, wash the chicken and then coat with melted butter.
After the chicken is coated with butter, I then season the chicken with all the spices including: onion powder/salt, garlic powder/salt, salt, pepper, beer can chicken, parsley, and Italian seasoning
While seasoning the chicken I preheat the oven for 375°F. Once preheated, put the chicken in the oven and set the timer for 35 minutes.
While waiting, start dicing the onion and peppers, put the remaining melted butter in the pan or skillet (your choice). Set on medium and put a lid over the pan and let sauteed for 15 minutes or so.
Last part of cooking this meal would be the rice, bring 6 cups of water to a boil then remove from heat. Then add 6 cups of rice and cover for 5-8 minutes.
By this time the chicken should be cooked throughly by this time. Remove from oven and shread the chicken and put into a separate bowl. Then add the peppers, and rice and stir.
After this done add the Tostitos salsas and mix again. Lastly coat the mix with both fiesta and mozzarella cheeses and set in the oven for 10 minutes for the cheese to melt.
That is it you're done, now get a bowl and dig in. You won't be disappointed!