Chicken Spanish Rice

• 2 chicken breasts (depends on how many you plan to feed)
• 1 package of la preferida Spanish rice
• 1 2/3 cups water
• 1 teaspoon Lawry's Seasoned Salt (or more to taste)
• 1 pinch garlic powder
• 1 tablespoon of hot Mexican chili powder
• 2 teaspoons crushed red pepper flakes
• 3 teaspoons Kikkoman soy sauce
• 1 cup cheddar cheese
• 2 tablespoons taco sauce

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.

chicken breasts, preferida spanish rice, water, salt, garlic, chili powder, red pepper, soy sauce, cheddar cheese, taco sauce

Taken from www.food.com/recipe/chicken-spanish-rice-90249 (may not work)