Chipotle Chicken & Rice

This lightly seasoned meal offers succulent seared chicken and sweet corn rice with a hint of spicy chipotle. This was my first try at something like this, and it's nothing spectacular, but it turned out good, a 6-7 out of 10. (Looks nothing like the picture, lol.)

3 chicken breasts, frozen
2 cups Mahatman white rice
1 can corn
Mrs. Dash Chipotle Seasoning
Garlic Salt
1 stick butter, real

1. In a large pot mix 4 cups water, 2 cups rice, 2 tbsp butter, many hard dashes of garlic salt, and several dashes of chipotle seasoning. Put on high heat until it reaches a boil. Then cover and simmer for 20 minutes.

2. Cook 3 frozen chicken breasts in a large skillet over medium high heat. Once they can be cut, turn heat on low. Cut chicken into strips. Mix 1/2 stick of melted butter, chipotle seasoning, and garlic salt in a bowl. Dip each strip into the butter mixture and coat well, then return it to the skillet. When done, turn skillet back onto medium high heat and let the chicken finish cooking. It should be seared with reddish brown color seared onto all sides.

3. Add any final seasonings and serve the chicken with the rice while hot. Enjoy.

Suggestions: Serve with a fresh garden salad. Add extra seasonings. Instead of Chipotle, try it bourbon, barbecue, or chinese style with soy sauce and stir fry.