ARROZ CON POLLO

ARROZ CON POLLO
ARROZ CON POLLO

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    boneless/skinless chicken breast

  • 1/4

    c lime juice

  • 1/4

    c tequila

  • 1

    T southwest spice

  • 1/2

    c canola oil

  • 2

    c rice

  • 2

    8oz. cans of tomato sauce

  • 3

    c chicken stock

  • 3

    T butter

  • 1

    tsp. minced garlic

  • 1/3

    c finely chopped onion

  • 3

    T butter

  • 3

    T flour

  • 3

    c heavy cream

  • 2

    c velveeta cheese cut into large cubes

  • 1

    c cheddar/jack cheese blend

  • 2

    cans of rotel diced tomatoes and chilis

  • 1

    tsp. southwest spice

  • a pinch of cayenne pepper

  • 3-4

    c Mexican blend cheese (or cheddar/jack)

Directions

. Marinade chicken: lime juice, tequila, oil, southwest spice . Make rice: melt butter in a large skillet, add onion and garlic, add southwest spice and saute until onions softened, stir in rice and coat with the butter, cook for a minute, stir in tomato sauce and cook for 2 minutes, add in the chicken stock and bring to a boil, cover and place in oven for 20 minutes at 350 degrees . Make cheese and chili sauce: melt the butter in a sauce pan, stir in the flour and cook for 2 minutes, whisk in the cream, bring to a boil and when it thickens stir in the cheeses, cook until melted, stir in the rotel tomatoes and chilis, season with salt, cayenne, southwest spice . Cook chicken in a grill pan and dice, add to cheese sauce . Remove rice and let stand for five minutes, fluff with a fork . Combine all ingredients in a casserole dish, top with cheese, bake in the oven at 350 until cheese gets a toasty brown

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: