Grilled chicken with calabasitas and white rice. Tomatos cubes, zucchini quartered, onion chopped, chiles minced put in a skillet add some salt and pepper and cover lid let cook on medium low heat. Drizzle oil on another skillet on med high heat. Heat queso/nacho cheese sauce according to directions on jar.

Grilled chicken with calabasitas and white rice Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds. I keep a lot of dried beans & grains on hand all the time. You can cook Grilled chicken with calabasitas and white rice using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Grilled chicken with calabasitas and white rice

  1. It’s 2 of chicken breast (fillet them both) to make 4 thin er breasts.
  2. Prepare 5 of zucchinis.
  3. Prepare 4 of large tomatos.
  4. You need 1/2 of white onion.
  5. It’s 1/2 of jalapeño pepper.
  6. You need 1 of chile wero( yellow ).
  7. It’s 1 can of corn.
  8. Prepare of shredded mozzarella cheese.
  9. It’s 2 cup of white rice.
  10. It’s 2 tbsp of soy sauce.
  11. You need 2 tbsp of mustard.
  12. It’s 1 tbsp of garlic salt.
  13. Prepare of salt & pepper.
  14. It’s 1 tbsp of chicken bullion.
  15. Prepare 1/2 tbsp of dried basil.
  16. You need 2 of garlic cloves.
  17. You need 3 tbsp of vegetable oil.
  18. Prepare 4 cup of water.
  19. You need 1 cup of water.

My family & I really like this soup. It tastes good & is so good for you. You can add some Tones Chicken Base if you'd like, or canned chicken broth, but have found it to be flavorful enough without. This is a taste good, feel good soup.

Grilled chicken with calabasitas and white rice step by step

  1. Place filleted chicken in a large bowl. Add mustard, soy sauce, garlic salt, pepper, chicken bullion, and basil and mix very wel. Incorporate all over all chicken sides. Set aside..
  2. Chop up your veggies. Tomatos cubes, zucchini quartered, onion chopped, chiles minced put in a skillet add some salt and pepper and cover lid let cook on medium low heat..
  3. Put 2 cup rice. 4 cups water in a pot cover and cook on med heat..
  4. Drizzle oil on another skillet on med high heat. Add minced garlic cloves. For 1 minute. Then add chicken breast and let them cook about 2 min each side to get a good grill on them. Continue to turn ocassionally..
  5. Stirring the veggies there should be some juice in there if not..or not a lot, add 1 cup water and the can of drained corn, mix well, cover, leave on low heat until chicken and rice are done.
  6. The chicken should have nice grilled markings now cover with lid, lower heat to low med and let it cook through in its steam. About 10 more min. Once that's done. Plate and add mozarella shredded cheese to the veggies and enjoy..

Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Spoon the rice onto a serving platter and place the chicken pieces on top. Once rice has cooked, drain and set aside.

source: cookpad.com