Ingredients:
- Cheesy Mexican-style rice (e.g., El Paso cheesy Mexican-style rice)
- Cheese dip (e.g., Pancho’s white queso)
- Chicken breasts
- Butter
- Seasonings (chili powder, onion powder, garlic salt, paprika, salt, pepper, Mexican-style chili powder, or taco seasoning)
- Tortillas (optional)
Instructions:
- Prepare the Rice:
- Follow the instructions on the box to prepare the cheesy Mexican-style rice. Cook it according to the package directions.
- Cook the Chicken:
- Cut the chicken breasts into bite-sized pieces.
- In a pan, melt a little butter over low to medium heat.
- Add the chicken pieces to the pan.
- Season the chicken with chili powder, onion powder, garlic salt, paprika, salt, pepper, and Mexican-style chili powder (or taco seasoning). Adjust the seasonings to your taste.
- Add about a tablespoon of water to the pan and mix everything together.
- Cook the chicken, stirring occasionally, until it’s fully cooked and has a nice sear on the outside. The internal temperature of the chicken should reach 165°F (74°C).
- Warm the Cheese Dip and Tortillas:
- Microwave the cheese dip until it’s heated and creamy.
- If you’re serving with tortillas and want them warm, you can also microwave them briefly.
- Assemble Floppy Bird:
- To serve, you can either make individual plates or build your own “Floppy Bird” by layering the components.
- Start with a portion of cheesy Mexican-style rice as the base.
- Add the cooked and seasoned chicken on top of the rice.
- Drizzle the warm cheese dip over the chicken and rice.
- Serve with Tortillas (Optional):
