INGREDIENTS
4
boneless, skinless chicken breasts
1
bottle Lawry's Baja Chipotle marinade
1 tbsp
vegetable oil
1 can
Rotel, undrained
1 tsp
cumin
1/2 tsp
chili powder
1/2 tsp
onion powder
1/4 tsp
garlic powder
2 cups
chicken broth
1 3/4 cups
instant brown rice
1
(8 to 16-oz) container refrigerated Mexican white cheese dip