Southwest Chicken & Rice Dinner

Ingredients

2 Cups quick-cooking brown rice, uncooked
4 small boneless, skinless chicken breast halves
1/4 Cup ranch dressing
1 1/2 tsp chili powder
Cayenne pepper
1/2 Cup shredded Cheddar cheese
4 Cups fresh broccoli florets
1 medium red pepper, chopped
4 pieces of heavy-duty aluminum foil

Instructions

In a medium bowl, combine uncooked rice and 1 3/4 cups water. Let mixture stand for 5 minutes.

Cut 4 pieces of heavy-duty aluminum foil, each large enough to wrap around 1 chicken half and veggies. Spray foil with nonstick vegetable spray.

Place equal portions of soaked rice on the center of each piece of foil.

Place 1 chicken breast half on top of rice.

Sprinkle 1/2 tsp chili powder and a little cayenne pepper on each.

Drizzle ranch dressing evenly over chicken.

Place 2 Tbs of shredded cheese, 1 Cup broccoli and a portion of the chopped red pepper on top.

Wrap foil in a tent pack and cook over medium coals 18-25 minutes or until chicken reaches 165 degrees. Move packs several times during cooking to ensure even heating.

Notes

For a milder chicken and rice dish, mix 2 cups quick-cooking white rice with 1 can cream of chicken soup. Stir in 1/2 cup water. Crimp foil edges to prevent spills. Spoon an even portion of rice mixtgure on top of each piece of foil and set 1 chicken breast half on top. Wrap and cook 15-20 minutes on each side until chicken reaches 165 degrees.