Tacos de Pollo y Arroz Con Tomate y Cebolla

Ingredients

Tacos:

1lbs boneless skinless chicken breasts
1 cup Mojo marinade
1 green pepper
1 red onion

Taco seasonings:

1 t chili powder
1 t onion powder
1 t cumin
1 t garlic powder
1 t oregano
1 t adobo
1/3 cup Worcestershire sauce

Spanish Rice

2 c rice
2 1/2 c water
1 tomato
1 small red onion
1 packet Sazon Goya Con Culantro y Achiote
1 packet Sazon Goya Bullion
Salt and Pepper to taste

Directions

Tacos:

1. Marinade chicken in the mojo sauce for a few hours. Cube chicken, dice onions and green peppers.

2. Heat large skillet with a tablespoon of olive oil, saute onions and green peppers until onions are translucent.  Remove onions and green peppers from the skillet and set aside.

3. Saute the chicken in the skillet until no longer pink. Add the vegetables back into the skillet. Pour in Worcestershire sauce.

4. mix together taco seasonings. Pour over the chicken, peppers and onions, mix in well, set on low heat and let simmer. Add in a dollop or two of sour cream to finish off.

You can serve them on warm tortillas, either store bought or home made, and add your favorite taco toppings. I bought tortillas and warmed them on a comal

Spanish Rice:

1. In a large deep skillet heat a tablespoon of olive oil, chop a small red onion and saute it in the pan. Dice a small roma tomato and toss into the pan. Cook onions until translucent.

2. Pour in two cups of rice, and two cups of water, add in packet of sazon culantro y achiote and the chicken bullion, add salt and pepper to taste and let cook until rice soaks up all the water. **The Sazon will turn the rice a reddish/orange color.