Ingredients: Makes 3 bowls
1 package instant rice (We used Knorr Mexican rice)
3-4 chicken cutlets or tenderloins, plus a splash of oil
3/4 cup heavy cream
3/4 cup shredded cheddar or Monterey Jack cheese
1 chipotle pepper in adobo sauce, finely chopped
Cook rice according to package instructions. In a large pan, cook chicken in a splash of oil on medium-low heat, about 4 minutes per side or until cooked through to 165 Fahrenheit. Then, remove chicken from the pan, and set it aside.
In the same pan, add heavy cream and cheese, and whisk it while it melts on the lowest heat. Then, add the chipotle pepper, and whisk to combine. Slice chicken, then toss it in chipotle sauce. Spoon rice evenly into 3 bowls, then top with chipotle chicken.