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1
Slice chicken breasts into bite sized pieces, put it into a dish and follow directions on the Mojito Lime Chicken marinade packet.
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2
Set dish in the fridge until you are ready for it, marinating at least 30 minutes.
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3
Preheat a skillet over medium high heat.
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4
Scrape chicken and marinade into the hot skillet, and cook.
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5
I brown both sides, then let it simmer with the lid on for 20 minutes or until chicken is no longer pink inside.
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6
Make sure liquid doesnt boil away.
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7
You can add a splash of water as necessary.
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8
Combine 2 cups of rice and 4 cups of stock in a saucepan and bring to a boil.
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9
Lower heat and cover your saucepan.
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10
Simmer rice for 45 minutes or until all liquid is absorbed, or as instructed on rice package.
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11
Remove from heat and fluff with a fork.
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12
Stir in fresh lime juice, cilantro and salt and pepper to taste.
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13
Spread rice into the bottom of a non-stick sprayed 9x13 pan.
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14
Preheat oven to 350 F.
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15
Layer cooked chicken bites on top of rice, then spread the entire container of sour cream over that, followed by the jar of salsa and 3 cups of cheese.
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16
Bake at 350 F for 20 minutes.
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17
To make the creamy ranch dressing, combine the regular ranch dressing with tomato paste, cilantro and lime juice.
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18
Stir well and drizzle on top of each individual plate of casserole.
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19
Dig in!
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20
This is a fantastic, flavorful supper!
