Capas Pollo Nachos

Cook rice according to packaging instructions. While cooking, add 2 teaspoons of salt, 2 tablespoons of cilantro, 1 tablespoon of onion powder, 1 tablespoon of butter, and the juice from half a lime to the water.

Cut raw chicken into 1/2 to 1-inch cubes. In a bowl, toss the chicken with 1 tablespoon of olive oil and the juice from the remaining half of the lime (reserving a few drops for later). Season the chicken with Goya Adobo seasoning and 1 tablespoon of taco seasoning, tossing until completely coated.

Heat a tablespoon or thin layer of olive oil in a fry pan over medium-low heat. Add the seasoned chicken and stir-fry, stirring occasionally, until cooked thoroughly.

Pour 1 pint of heavy cream into a saucepan and place over medium-high heat. Whisk until froth appears, then remove from heat.

Once the cream simmers down, add the blended cheeses and whisk until well incorporated. Reserve some cheese for garnish. Let the sauce sit to thicken.

While the rice and chicken are cooking, sauté the sun-dried tomatoes and minced garlic in a small fry pan with a thin layer of olive oil.

Once the rice is cooked, add the sautéed sun-dried tomatoes and garlic to the rice. Stir until well incorporated.

Prepare individual bowls or a large platter for serving and layer the ingredients in the following order:

Start with a layer of crushed tortilla chips, adding the reserved few drops of lime juice.

Add a thin layer of the prepared cheese sauce.

Layer with the seasoned rice.

Add the cooked chicken.

Top with another layer of cheese sauce.

Garnish with the reserved cheese.

Add a dalop or two of sour cream.

Sprinkle with chopped green onions.