Chicken Spanish Rice

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READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First cut up the chicken breasts into small cubes or slices.
  • Place then in a ziploc baggie.
  • Add the 3 teaspoons of soysauce.
  • Squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken.
  • Place in a medium skillet.
  • Add the season salt, garlic powder, chili powder, and crushed red pepper.
  • Cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through.
  • Meanwhile: In a medium saucepan bring the 1 and 2/3 cups of water to a boil.
  • Add the contents of the rice pouch into the water.
  • Bring back to a boil.
  • Reduce heat to medium, cover and simmer for 3 minutes.
  • Remove from heat and allow to stand, covered for 8 minutes.
  • When the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice.
  • Top with rice and taco sauce.
  • Add more seasoning if wished.
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