AATC's Creamy Monterey Chicken w/Achiote Rice
For the chicken:
6 grilled or sauteed chicken tenders,marinated in olive oil and soy sauce
1/2 cup cream
1/2 cup shredded cheese[Smoked Gouda or Jack]
1 cup salsa or pico de gallo
2 Tbsp olive oil
Grilled or saute chicken until internal temperature reaches about 165 degrees.Warm your cream and cheese,add salsa and stir in well.
For your rice:
2 cups cooked rice
1 tsp Achiote seeds,ground
1 Tbsp olive oil
Warm oil in saucepan,add Achiote seeds and stir until nice and orangish-red.Add your rice and stir together.Serve your chicken over this rice mixture;it is incredible.Enjoy!!!
Happy New Year and Thank You,
Noon Cooking - January 22, 2014