- 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!
- Cooking the Onion, Peppers, and Rice
Just Jane Elisabeth 