Mexican Rice Bowls…

  • Measurements are for 2-4 people, or for one person and leftovers
  • Ingredients
    • 2-3 Chicken Breasts
    • Mexican Style Rice-a-Roni
    • 2 Medium Bell Peppers (any color)
    • 1 Medium Onion
    • Ole El Paso Taco Seasoning
    • Olive Oil
    • Salt
    • Pepper
    • Optional: Queso Dip/Shredded Cheese, Avocado, Drained Diced Tomatoes, Salsa, Lime Juice
  • Preparation
    • Chop the onion and bell peppers into small pieces
    • Cut the chicken into small bite sizes
    • Mix the chicken, olive oil, taco seasoning, salt, and pepper in a bowl
  • Cooking Directions
    • Cooking the Onion, Peppers, and Rice
      • Add ½ tablespoon of olive oil to a large pot and turn on the stove eye to medium heat
      • Add the chopped pepper and onion, and cook until they soften (about 7 minutes)
      • Then add in the rice mix and sauté until golden brown, stirring frequently
      • Slowly stir in 2 ¼ cups of water and special seasonings and bring to a boil
      • Cover the pot and reduce heat to low
      • Then have the mixture simmer 15 to 20 minutes, or until rice is tender
      • Let stand for 3 minutes before serving
    • Cooking the Chicken
      • First add a splash of olive oil to the pan and turn on the stove eye to medium heat
      • Check the oil by flicking a few drops of water onto the pan
      • Once the water causes the oil to pop, add the chicken, and then cover with tin foil (helps reduce mess, and the oil getting everywhere)
      • Cook the chicken by continuously turning it over and getting each side to a nice orange color, or your preferred seer
    • Optional add-ins
      • After mixing the rice and chicken together you can add whatever else your heart desires. I usually add some queso, salsa, avocado, diced tomatoes, and fresh lime juice for even more flavor!

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