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Queso Smothered Chicken & Orzo

 

Source: Plain Chicken (adapted slightly)

Ingredients:
chipotle lime marinade
2 large chicken breasts
2 tablespoons olive oil
2 cups orzo
4 cups chicken broth
4 tablespoons tomato paste
4 teaspoons southwest seasonings (mostly chili powder, plus cumin, onion and garlic)
12 oz. Velveeta cheese, diced
1 can Rotel, undrained

Directions:
Marinate the chicken for at least 30 minutes or as long as overnight. When ready, grill the chicken until done, then dice. While the chicken is grilling, prepare the orzo and queso. Heat the oil in a large skillet over medium heat and add the orzo. Stir often until the orzo is golden brown. Add the broth, tomato paste and seasonings. Stir to combine and then bring to a boil. Cover and simmer for 15-20 minutes or until the orzo is cooked and most of the liquid is absorbed. While the orzo is cooking, place the Velveeta and Rotel in a glass bowl. Microwave in 30 second intervals, stirring after each, until completely melted. To serve, place orzo in bowls, top with chicken and queso. You can also add beans and/or avocado/guacamole.
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