03-08-2005, 02:05 PM
2 medium green peppers
4 medium red onions
4 cups cooked white rice
16 ounces salsa
6 (4 to 6 ounce) boneless, skinless chicken breasts
16 ounces mild Cheddar cheese
16 ounces Monterey jack cheese
Spices: poultry seasoning, cayenne pepper, onion
powder, garlic, pepper
Unsalted butter
Marinade
1/2 teaspoon poultry seasoning
1 teaspoon course ground black pepper
2 teaspoons ground cayenne pepper
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon salt (optional)
4 cups water
Mix dry ingredients, add water and mix again well.
Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).
Cook rice, slice pepper and onions.
Preheat oven to 400 degrees F.
Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.
On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).
4 medium red onions
4 cups cooked white rice
16 ounces salsa
6 (4 to 6 ounce) boneless, skinless chicken breasts
16 ounces mild Cheddar cheese
16 ounces Monterey jack cheese
Spices: poultry seasoning, cayenne pepper, onion
powder, garlic, pepper
Unsalted butter
Marinade
1/2 teaspoon poultry seasoning
1 teaspoon course ground black pepper
2 teaspoons ground cayenne pepper
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon salt (optional)
4 cups water
Mix dry ingredients, add water and mix again well.
Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).
Cook rice, slice pepper and onions.
Preheat oven to 400 degrees F.
Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.
On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).