Red Mesa Grilled Chicken with Arizona Rice Pilaf
Ingredients
- 2 1/2 qt. chicken broth
- 2 lb. BEN’S ORIGINAL™ Converted® Brand Rice, uncooked
- 4 1/2 cups grilled vegetables (red onion, tri-color bell pepper, zucchini, sweet potato), ¼" dice
- 1 tbsp. Southwest seasoning
Red Mesa Grilled Chicken with Arizona Rice Pilaf
Makes: 18 servings
Southwest chile butter-grilled chicken breast filets over fire roasted cream sauce served with a generous portion of Arizona rice pilaf blend of BEN’S ORIGINAL™ Converted® Brand Rice with smoky bits of flat-top grilled vegetables seasoned with Southwest spices.
Direction
- To prepare Arizona Rice Pilaf, prepare rice according to package directions alternating chicken broth for water in recipe. Combine with grilled vegetables and Southwest seasoning; toss to blend. Hold warm.
- To prepare Fire Roasted Cream Sauce, simmer roasted pepper puree in sauce pan over low heat until slightly reduced. Add Alfredo sauce and roasted garlic; whisk to blend. Hold warm.
- Combine butter oil and chile seasoning; reserve. Grill mark chicken on both sides; remove from grill and brush evenly with reserved chile-butter mixture. Bake in preheated oven at 350°F until chicken is fully cooked. Hold warm.
- To serve, portion 2 tablespoons Fire Roasted Cream Sauce on plate; top with 1 chicken breast and serve accompanied with 1¼ cups Arizona Rice Pilaf.