INGREDIENTS
4
boneless, skinless chicken breasts
1
bottle Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade
3 tbsp
vegetable oil
1 cup
uncooked long grain rice (not instant)
1 tbsp
dried minced onion flakes
1 tsp
garlic salt
1
tsp Southwest Seasoning
2 cups
chicken broth
1/2 cup
tomato sauce
1
container Mexican Queso (I used Gordos Cheese Dip)
chopped tomato