cheesy rice, chicken, and cheese dip.


  • Cheesy Mexican-style rice (e.g., El Paso cheesy Mexican-style rice)
  • Cheese dip (e.g., Pancho’s white queso)
  • Chicken breasts
  • Butter
  • Seasonings (chili powder, onion powder, garlic salt, paprika, salt, pepper, Mexican-style chili powder, or taco seasoning)
  • Tortillas (optional)


  1. Prepare the Rice:
    • Follow the instructions on the box to prepare the cheesy Mexican-style rice. Cook it according to the package directions.
  2. Cook the Chicken:
    • Cut the chicken breasts into bite-sized pieces.
    • In a pan, melt a little butter over low to medium heat.
    • Add the chicken pieces to the pan.
    • Season the chicken with chili powder, onion powder, garlic salt, paprika, salt, pepper, and Mexican-style chili powder (or taco seasoning). Adjust the seasonings to your taste.
    • Add about a tablespoon of water to the pan and mix everything together.
    • Cook the chicken, stirring occasionally, until it’s fully cooked and has a nice sear on the outside. The internal temperature of the chicken should reach 165°F (74°C).
  3. Warm the Cheese Dip and Tortillas:
    • Microwave the cheese dip until it’s heated and creamy.
    • If you’re serving with tortillas and want them warm, you can also microwave them briefly.
  4. Assemble Floppy Bird:
    • To serve, you can either make individual plates or build your own “Floppy Bird” by layering the components.
    • Start with a portion of cheesy Mexican-style rice as the base.
    • Add the cooked and seasoned chicken on top of the rice.
    • Drizzle the warm cheese dip over the chicken and rice.
  5. Serve with Tortillas (Optional):

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