ARROZ CON POLLO

By á-167718

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)

Preparation

Step 1

. 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