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Ingredients - Loaded Chicken, Rice and Potato bake!:

1. You need of First Half of Dish
2. Make ready 4 of boneless chicken breasts, boiled and shredded
3. Require 5-6 of potatoes
4. Take 1 for black pepper, to taste
5. Give 1 salt to taste
6. Require 1/3 cup for vegetable oil
7. Prepare rice
8. Take 2 cup of white rice
9. Need 1 clove for garlic
10. Prepare 1 for chicken bouillon cube, i use Maggi brand
11. Take 3 for medium tomatoes
12. Require 2 tbsp - vegetable oil
13. Get of topping
14. Make ready 1 cup - green onion
15. Prepare 1 of crumbled bacon, as much as you want!
16. Make ready 1 cup for sour cream
17. Require 2 cup for mexican shredded cheese

Loaded Chicken, Rice and Potato bake! making process:

1. Puree the tomatoes, garlic, salt, and about 1/2 cup of water together.
2. Add the oil to a deep pot and fry the rice on high until it turns slightly golden.
3. Once rice is golden, add the tomato puree. Crumble the chicken bullion cube in this mixture. Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer.
4. Let the rice simmer about 15 minutes, until most of the liquid is absorbed. Test consistency of rice, if too crunchy add one more cup of water and let simmer again.
5. While rice is simmering, wash and dice potatoes
6. If you need to, boil the chicken. (I always have shredded chicken, I use it in everything). Boil with 2 cloves garlic and half an onion for great flavor! Shred by pulling apart with a fork while still hot.
7. Add chicken to potatoes and place in a deep baking dish. Add 1/3 cup of veggie oil, and stir this together.
8. Bake for about 50 minutes, stirring two or three times.
9. While this is baking, cut your green onion and fry and crumble your bacon. (Jalapeños are there because I like them. They're optional)
10. Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon. Cook an additional five minutes.
11. Add other toppings as desired (green onion, sour cream, etc) and enjoy!

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