Chicken Spanish Rice - cooking recipe

Ingredients

2 chicken breasts (depends on how many you plan to feed)
1 package of la preferida Spanish rice
1 2/3 cups water
1 teaspoon Lawry's Seasoned Salt (or more to taste)
1 pinch garlic powder
1 tablespoon of hot Mexican chili powder
2 teaspoons crushed red pepper flakes
3 teaspoons Kikkoman soy sauce
1 cup cheddar cheese
2 tablespoons taco sauce

Preparation

First cut up the chicken breasts into small cubes or slices.
Place then in a ziploc baggie.
Add the 3 teaspoons of soysauce.
Squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken.
Place in a medium skillet.
Add the season salt, garlic powder, chili powder, and crushed red pepper.
Cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through.
Meanwhile: In a medium saucepan bring the 1 and 2/3 cups of water to a boil.
Add the contents of the rice pouch into the water.
Bring back to a boil.
Reduce heat to medium, cover and simmer for 3 minutes.
Remove from heat and allow to stand, covered for 8 minutes.
When the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice.
Top with rice and taco sauce.
Add more seasoning if wished.