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This recipe was uploaded by MissDeirdre
I’ve been experimenting with “Mexican rice” for a while now and have found this combination by far the tastiest, browning the rice really makes the difference.
1. Chop chicken breasts into medium length thin strips
2. Marinate for minimum 30 minutes, preferably overnight
* Put top oven on bake 180
* Put grill on high
Spanish Rice Recipe
1. In a sturdy saucepan brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add rice to broth. Add tomato paste, tomatoes, oregano, and salt. Bring to a simmer. Cover. Lower heat and cook 15 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit covered for 5 minutes.
Serves 4 to 6.
Heat tortillas in foil in the oven on 180 for 10 minutes.
Heat frying pan to 7, put in 2 good lugs of olive oil. Pour in chicken and all of marinade. Put in onion. Cook chicken – stir and brown for around 5 minutes. Put lid on, turn down to 6-5, cook for around 5-6 minutes.
Assemble quesadillas on baking tray – place a handful of cheese down, then some chicken, then some more cheese and seal up. Grill on high until air pockets emerge, then flip and grill on the other side.
Serve with Mexican rice and veges or salad.