arroz con polloIngredients:
1 c brown rice, dry (I use Rice Select Organic Texmati Brown Rice)
2 1/4 c water
1/2 tsp salt
1 lb chicken tenderloins (or 6-8 chicken tenderloins)
salt, to taste
pepper, to taste
slow cooker queso

1. Prepare rice by adding water, rice and salt to large pot over high heat. Bring to a boil, stir once. Cover and reduce heat. Allow to simmer for 40-45 minutes. Fluff with fork.
2. While rice is cooking, heat grill to 350°. Season chicken with salt and pepper. Cook chicken on grill until no longer pink in the middle.
3. Transfer cooked rice to a serving dish, place cooked chicken on top of rice, and top with queso.

Yields about 6 servings