Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon(s) taco seasoning mix
  • 1 tablespoon(s) dried oregano leaves
  • 2 tablespoon(s) olive oil
  • 1/2 cup(s) salsa or your choice
  • 1/2 teaspoon(s) cumin
  • 4 - boneless chicken breast
  • 1/4 cup(s) barbeque sauce
  • 2 tablespoon(s) chili sauce
  • - siesta rice to go with chicken
  • 1 can(s) (10 3/4 ounces) campbell's fiesta nacho cheese soup
  • 1 cup(s) water
  • 1/3 cup(s) milk
  • 3/4 cup(s) long grain uncooked rice

Instruction

  • Combine taco seasoning mix, dried oregano leaves, olive oil, salsa and cumin. Put the chicken in a plastic freezer bag and pour the ingredients in with the chicken. Take your hands on the outside of the bag and make sure everything is incorporated on the chicken.
  • Let the chicken sit in the refrigerator over night or about 4 hours during the day. I put mine out at Noon and it was ready when I prepared my evening meal.
  • Baste the chicken with the marinate sauce while grilling. Then combine barbeque sauce and chili sauce in a bowl. Two or three minutes before chicken is done brush barbeque sauce and chili on both sides.
  • Directions for Rice: Preheat oven to 375. Combine all ingredients and pour into a 9x9 pan. Cover with foil. Bake for 30-35 minutes or until the rice is tender. Stir rice before serving.