1.5 cup partially cooked white or brown rice
4 chicken breasts
1 jalapeno pepper - chopped up
1 diced tomato
1 tbs fresh garlic
1.5 onions
1 pt. heavy cream
tabasco sauce
4 tbs butter
1 can tomato sauce
1 cup cheese
Seasoning sauce:
Salt
Pepper
Montreal seasoning
1 c. Chicken broth
Preheat oven to 350.
Cook the rice until it is no longer hard (al dente.)
Place partially cooked rice in a clear glass dish and level.
Cook the chicken by submerging the chicken in the seasoning sauce in a pan
on the stove. Just have enough seasoning sauce to cover the chicken.
After the chicken is cooked through, place the cooked chicken in refrigerator for 5-10 minutes.
Dice the onion. Cook in butter until translucent.
Remove the chicken from the refrigerator and cube. Put cubed chicken on top of rice.
Put cooked onions on top of chicken.
In a saute pan, saute the garlic first, then add the diced tomatoes, tomato sauce,
tabasco, jalapenos and simmer.
Pour in heavy cream until the mixture is a consistent orange color.
Bring to simmer than cut heat.
Put cheese in pan and mix til melted.
Pour sauce evenly on top of onions.
Place pan in the pre-heated oven and bake for about 10 minutes. Sauce will hit
the bottom of the glass dish on all sides when done.
Let cool for 5-10 minutes. Serve.