Chicken Spanish Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 chicken breasts (depends on how many you plan to feed)
• 1 package of la preferida spanish rice
• 1 2/3 cups water
• 1 teaspoon lawry's seasoned salt (or more to taste)
• 1 pinch garlic powder
• 1 tablespoon of hot mexican chili powder
• 2 teaspoons crushed red pepper flakes
• 3 teaspoons kikkoman soy sauce
• 1 cup cheddar cheese
• 2 tablespoons taco sauce

Recipe

• 1 first cut up the chicken breasts into small cubes or slices.
• 2 place then in a ziploc baggie.
• 3 add the 3 teaspoons of soysauce.
• 4 squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken.
• 5 place in a medium skillet.
• 6 add the season salt, garlic powder, chili powder, and crushed red pepper.
• 7 cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through.
• 8 meanwhile: in a medium saucepan bring the 1 and 2/3 cups of water to a boil.
• 9 add the contents of the rice pouch into the water.
• 10 bring back to a boil.
• 11 reduce heat to medium, cover and simmer for 3 minutes.
• 12 remove from heat and allow to stand, covered for 8 minutes.
• 13 when the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice.
• 14 top with rice and taco sauce.
• 15 add more seasoning if wished.