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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First cut up the chicken breasts into small cubes or slices. | 2. Place then in a ziploc baggie. | 3. Add the 3 teaspoons of soysauce. | 4. Squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken. | 5. Place in a medium skillet. | 6. Add the season salt, garlic powder, chili powder, and crushed red pepper. | 7. Cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through. | 8. Meanwhile: In a medium saucepan bring the 1 and 2/3 cups of water to a boil. | 9. Add the contents of the rice pouch into the water. | 10. Bring back to a boil. | 11. Reduce heat to medium, cover and simmer for 3 minutes. | 12. Remove from heat and allow to stand, covered for 8 minutes. | 13. When the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice. | 14. Top with rice and taco sauce. | 15. Add more seasoning if wished. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
spanish rice	1	package		-	-	-	-
water	1 2/3	2/3		0.0	0.0	0.0	0.0
salt	1	teaspoon	Seasoned	-	-	-	-
garlic powder	1	pinch		0.6413	0.1409	0.0321	0.0014
mexican chili powder	1	tablespoon		-	-	-	-
red pepper flake	2	teaspoons	crushed	-	-	-	-
kikkoman soy sauce	3	teaspoons		-	-	-	-
cheddar cheese	1	cup		-	-	-	-
taco sauce	2	tablespoons		4.0	1.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.