Source: wbir.com - Deadbeat Pete's
2 medium green peppers 4 medium red onions 4 cups cooked white rice 16 ounces salsa 6 (4 to 6 ounce) boneless, skinless chicken breasts16 ounces mild Cheddar cheese 16 ounces Monterey jack cheeseSpices: poultry seasoning, cayenne pepper, onion powder, garlic, pepperUnsalted butter
Marinade1/2 teaspoon poultry seasoning 1 teaspoon course ground black pepper 2 teaspoons ground cayenne pepper 1 tablespoon onion powder 1 tablespoon granulated garlic 1 tablespoon salt (optional) 4 cups water
Mix dry ingredients, add water and mix again well.
Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).
Cook rice, slice pepper and onions.
Preheat oven to 400 degrees F.
Mix salsa and 4 cups cooked rice. Grill or saut? chicken breasts until firm. Saut? peppers and onions in unsalted butter until tender.
On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).
