Mexican Queso Rice Bowl

Ingredients:

• (2) Boxes of Spanish or Jambalaya Rice (cooked according to directions on box)

• (2) Grilled Chicken Breasts or Tenders (use up leftovers), cut into chunks

• 4 T Olive Oil

• 4 Cups shredded carrots

• 2 Cups Frozen Peas (thawed and drained) or cooked fresh

• 1 Medium onion, diced

• 3 Scallions, diced

• 4 Garlic cloves, minced

• 1 Container of Queso Sauce, heat according to package directions

Directions:

1. Cook the Rice according to package directions.

2. While the rice is cooking, add the olive oil to a large frying pan. Add the carrots, peas, onion, scallions and garlic cloves into a large frying pan. *

3. Sauté until the vegetables are nice and tender.

4. Add in the cooked chicken and stir until heated through.

5. Heat the Queso sauce according to package directions.

6. To individual bowls, add a heaping amount of the rice and then top with the sautéed vegetables and top with a spoonful (or two or three) of the Queso Sauce.