Red Mesa Grilled Chicken with Arizona Rice Pilaf

red-mesa-grilled-chicken-with-arizona-rice-pilaf marsfoodservices image


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.