My ten year old son has started cooking dinner one night a week, and this was simple enough for him to do. He was SO proud of himself in the end because it turned out so fantastic.
Start by putting the chicken breasts in a container (we used a large Ziploc) and covering it with the Lawry’s Marinade. We ended up filling the bottle half full with water and adding that to the bag as well, because we were marinating quite a bit of chicken. Let that set for at least 30 minutes, longer if you have the time.
While the chicken is marinating, get your grill ready to fire up. I would recommend grilling the chicken on a charcoal grill, because it adds a great flavor to the chicken.
We allotted an hour for marinating.
Once the chicken is done soaking in the marinade, go ahead and put them on the grill. We grilled the chicken for about 30 minutes total at 300 degrees. My husband left his on a little longer because he likes it very charred, it’s best to use an internal thermometer to ensure the chicken has reached at least 170 degrees.
While the chicken is cooking, melt 1 T. Butter in a pan that has a tight fitting lid. Add 1 C. White rice and sauté for about 3-4 minutes on medium heat. Add 2 T. tomato paste, 2 T. Chili powder, and 2 ¼ C. Chicken broth, reduce to a simmer, cover with tight fitting lid, and cook for about 15-20 minutes. Remove from heat for another 5 minutes (leave covered). Then remove lid and fluff with a fork before serving.
While rice is cooking, in a small pot on low heat, add 8 oz. diced velveeta cheese, ½ C. Milk, and 1 can of Rotel (mild). Stir frequently to avoid burning, for about 5-7 minutes, until cheese is fully melted. Keep on very low heat to keep cheese melted until serving.