Cook Time: 30 minutes
Serves: 4
Ingredients
- cup uncooked white rice
- 2 cups water
- 1 tbsp salsa
- 1 tbsp chili powder
- 2 skinless, boneless chicken breast halves
- 1 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- 1 tsp garlic powder
- 2 cups sour cream
- 2-3 canned chipotles with sauce (more if you want the dish spicier)
- 2 cups shredded cheese like sharp cheddar or Monteray Jack
- 1 cup crushed tortilla chips
- Place rice, salsa, chili powder and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the chicken breast halves with the olive oil and sprinkle with salt, pepper and garlic. Bake in a 350 oven for app 40 minutes until the chicken breasts are cooked through. Cool the chicken slightly and cut into 2 inch slices.
- Place the sour cream and chipotle peppers in a blender and blend until smooth. Begin with 1 pepper and taste, add more peppers to suit the amount of heat you prefer.
- Lightly grease a 9x13 inch baking dish.
- When rice is cooked, spoon it onto the bottom of the dish. Place the sliced chicken over top.
- Pour the chipotle sour cream over top, cover with the shredded cheese, and top with the crushed tortillas.
- Bake 30- 40 minutes until bubbly and the cheese is golden.
- Let rest 10 minutes before serving.
