Festival Chicken

• 10 ounces, weight Yellow Rice
• 1 container Orange Juice
• 1 whole Onion
• 1 container Mojo Marinade (See Related Link)
• 2 whole Red Peppers
• 2 whole Chicken Breasts (skinless And Boneless)
• 2 cloves Garlic
• 2 cups Cheddar Cheese

1. Prepare rice, but substitute half water/half Orange Juice according to directions on the package.
2. Meaning, if rice calls for 1 1/2 cup of water use 3/4 cup water and 3/4 cup Orange Juice.
3. Chop onion into small pieces.
4. Cook in large saute pan with a little oil (or butter) and a splash of Mojo Marinade.
5. Chop red pepper in to small pieces throw in with onion.
6. Chop chicken breasts into small bite size pieces.
7. Season with salt and pepper throw in with onion and peppers.
8. Dice garlic and -throw in to chicken, onion, pepper mix.
9. Stir over heat until chicken is thoroughly cooked and onion is translucent.
10. Red peppers should be soft and have nearly no crunch left.
11. Add more Mojo as needed to prevent mixture from sticking to the pan.
12. When rice and chicken mixture are both done, turn off heat.
13. Add half rice to a baking dish (I use a 9x9), add chicken/onion/pepper mixture and stir.
14. Add rest of rice and stir again.
15. Sprinkle the top with cheddar.
16. Bake in a 350 oven for about 15 minutes or until cheese is melted and bubbly.
17. Serve with Cuban bread
18. For Mojo Marinade please see Related Link.

orange juice, onion, marinade, red peppers, chicken breasts, garlic, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/festival-chicken/ (may not work)