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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 2 tablespoons Olive Oil
- 1/2 Onion [thinly sliced]
- 1/2 cup Bell Pepper Red [thinly sliced]
- 4 teaspoon Chicken Taco Seasoning
- 1 1/4 cups Chicken Broth
- 1/2 cup White Rice [uncooked]
- 2 tablespoons Queso Cheese
- 2 tablespoons Cilantro [fresh, chopped]
- 1 Lime [cut on wedges]
Method
- 1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and 1 teaspoon of the taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until vegetables soften; remove from heat. Cool about 5 minutes or until cool enough to handle onion mixture.
- 2. Meanwhile, in small bowl, mix remaining 1 tablespoon vegetable oil and remaining 3 teaspoons taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Rub chicken breasts with taco seasoning mixture. Spoon half of onion mixture into pocket in each chicken breast. Secure with toothpicks.
- 3. Heat same skillet over medium heat; add chicken, and cook 1 to 3 minutes on each side or until browned. Remove chicken from skillet. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to medium-low; cover and simmer about 20 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
- 4. Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.