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Chicken and Rice
6 each skinless boneless chicken breasts
salt and pepper -- to taste
garlic -- to taste
2 packages Spanish rice mix (the one that calls for -- whole tomatoes)
hot water -- use amount on box
southwest style barbecue sauce
2 cans 14.5 ounce whole or stewed tomatoes
Garnish:
diced green onions
sour cream
chopped tomatoes
grated cheese
Over medium heat in oiled Dutch oven, brown chicken seasoned with salt, pepper and garlic. When golden brown, remove chicken and slowly add rice, seasoning packets, canned tomatoes, water (as directed on rice package) and 1/2 cup of the barbecue sauce each chicken breast. Cover and cook for 25 to 35 minutes or until rice is tender. Check often, as you may need to add more water. Lift rice gently to stir but don't stir chicken in. When rice is tender, place cheese, tomatoes, and onion on top of chicken and heat until cheese is melted. Top with sour cream to serve.
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