Mexican Chicken And Rice

Mexican Chicken And Rice

Ingredients

DRY RUB:
Chicken breast
1 teaspoon garlic powder
1 teaspoon onion powder
1 Teaspoon chili powder
1/2 Tablespoon paprika
Salt

Spanish rice

tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup white rice
1 cup (APPROXIMATELY) chicken broth
or stock
1 cup (APPROXIMATELY) tomato sauce
or puree
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic salt
½ teaspoon dried oregano

INSTRUCTIONS
1. In a medium saucepan set over medium
heat, melt together olive oil and butter.
Add rice and stir to coat with oil/butter.
Cook, stirring frequently, for about 2 to
3 minutes, until rice is toasted.
2. Stir in chicken broth, tomato sauce, chili
powder, cumin, garlic salt, oregano.
Tiffany bring to a boil, stirring
occasionally. Stir well, reduce heat to
low, place lid on pot, and cook at a
gentle simmer for 20 minutes (or
whatever amount of time is directed on
your bag of rice; see NOTES below).
Remove from heat, leave covered, and
allow to rest for a few minutes. Fluff rice
with a fork and serve.