Santa Fe Chicken and Rice

Ingredients:

4   boneless, skinless chicken breasts

1 red pepper, diced

1 ½ cups quartered mushrooms

½ onion

3 Tbs olive oil

1 Tbs chicken broth

1 ½ cups uncooked white or brown rice

3 1/3 cups chicken broth

1 pkg Wind and Willow Santa Fe Cheeseball mix

½ bag baby spinach

2 cloves garlic



Directions:
Chop garlic and place in sauté pan with about a tablespoon of olive  oil on medium heat.  When garlic is starting to brown, increase heat to medium high & place chicken breasts in pan to brown (about 8 mins each side).  When chicken is browned on outside, remove from pan and place onions and mushrooms in pan. Meanwhile, slice down the chicken breasts to bite sized pieces and add back to pan. Empty Santa Fe cheeseball mix ONLY into a small bowl with 2 tablespoons olive oil and 2 tablespoons chicken broth. Mix well & add to sauté pan.  Add diced red peppers and spinach to pan and continue to cook about 10 minutes. 



While the chicken is cooking, prepare rice to be cooked.  Place rice and broth in pot. Add 2 tbs butter and the contents of pepper and onion topping from Wind and Willow package to broth. Cook on high until boiling then simmer until cooked, about 20 mins.

Recipe by Julie Jester of The Cook's Station