I had this dish at a restaurant recently and loved it so much I had to recreate it myself. I only used a recipe for the rice. The creamy chicken part was just me trying it out and making it work!
For the Mexican rice you will need 3 tablespoons vegetable or olive oil, 1 cup uncooked long-grain rice (not minute rice), 1 teaspoon garlic salt, 1/4 cup chopped onion, 1/2 cup tomato sauce, 1 1/2 cups chicken broth and 1/2 cup water.
For your creamy chicken you will need 2 tablespoons olive oil, 2 good sized chicken breasts (cut up into bite sized pieces), 1/4 chopped onion, 4 oz mushrooms (drained well), 1/2 teaspoon garlic powder, 1/2 cup enchilada sauce, 4 oz sour cream and 1 cup Monterey Jack cheese.
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| In a large skillet heat your 3 tablespoons oil. Once warm add your 1/4 cup chopped onions. After about 5 minutes of cooking your onions add your 1 cup uncooked long grain rice, stirring very frequently. Your rice will puff up a little but not a lot. |
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| Stir in your 1 teaspoon garlic salt, 1/2 cup tomato sauce, 1 1/2 cup chicken broth and 1/2 cup water, stir well. Reduce heat to low, cover and simmer 20-25 minutes, stirring once half way through. |
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Once done stir once more.
Place in a bowl, cover and set aside. |
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Rinse out your large skillet. Heat 2 tablespoons olive oil.
Cut up 2 good sized chicken breasts into bite sized pieces, start cooking, you will want to add your 1/4 cup chopped onions at this time also. When chicken is about done add 4 oz drained mushrooms and 1/2 teaspoon garlic powder. |
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| Once your chicken is fully done add in your 1/2 cup enchilada sauce, 4 oz sour cream and 1 cup Monterey Jack cheese, stir well. Cover and let simmer 10-15 minutes stirring occasionally. |
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| First plate your rice then pour some of your creamy chicken over and ENJOY!! |
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