4 boneless/skinless chicken breasts
1 box chicken flavored Rice-A-Roni
1 c sour cream
1 pkt red enchilada seasoning (1 packet makes about 2.5 cups sauce)
Tortillas
Shredded cheese
Boil chicken. Make Rice-A-Roni. Dice chicken. Mix rice with sour cream and chicken. Make enchilada sauce. Dip tortilla in sauce and roll rice/chicken mixture into tortilla. Put remaining enchilada sauce on top, then cheese. Broil till cheese is melted.
Homemade Rice-A-Roni
- 3 tablespoons butter
- 1 cup spaghetti or vermicelli broken into 1/2 inch pieces
- 1 1/2 cups long grain white rice
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 2 tablespoons chopped parsley
- 1/2 cup diced tomatoes optional
- Melt the butter in a large pan over medium heat.
- Add the pasta to the pan and cook until browned, about 3-5 minutes.
- Add the rice to the pan and cook for 1 more minute.
- Add the chicken broth, salt, garlic powder, onion powder and pepper to the pan.
- Bring the mixture to a simmer. Cover the pan and turn the heat to low.
- Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with parsley.
- Stir in tomatoes if using, then serve
Or in instant pot:
- 2 Tbsp butter
- 2 oz thin spaghetti noodles broken into small pieces
- 1 cup long grain white rice
- 1 1/4 cup chicken broth
- ½ tsp dry thyme
- ½ tsp minced dry onion
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp turmeric
- 1 tbsp fresh parsley* chopped
- Combine dry thyme, minced dry onion, garlic powder, salt, and turmeric. Set aside.
- Set pressure cooker to sauté. Once Hot, add butter and let melt. Once melted, add thin spaghetti noodles and stir until toasted, about 2 minutes.
- Add rice and stir for about 30 seconds, until slightly toasted.
- Add spice mixture and chicken broth and stir, ensuring that there are no pieces stuck to the bottom. Turn off sauté mode on pressure cooker and set pressure cooker on Manual mode for 8 minutes. Cover pressure cooker, making sure valve is set to sealed.
- Once pressure cooking time is done, allow to natural release for 10 minutes, then quick release any remaining pressure by moving valve to “venting”
- Open lid and add chopped parsley. Fluff with fork and Enjoy! (Myforkinglife.com)
