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Mexican Chicken, Cheese and Rice
Plato principal

Mexican Chicken, Cheese and Rice

55 minPara 6Nutri-Score C€€
de @tierraldiggins1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • vegetable oilDespensa30 ml
  • long grain rice (rinsed and drained)Cereales400 g
  • tomato sauceDespensa450 g
  • garlic powderEspecias3 g
  • onion powderEspecias3 g
  • cuminEspecias2 g
  • chicken bouillon powderDespensa8 g
  • waterOtro960 ml
  • butter (divided)Lácteos45 g
  • chicken breast (sliced)Carne600 g
  • saltEspecias4 g
  • black pepperEspecias2 g
  • cilantro (chopped)Frutas y verduras15 g
  • cheddar cheese (cubed)Lácteos450 g
  • milkLácteos120 ml

por ración

Nutrición

538kcal

Carbohidratos
57 g
Proteínas
29 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Placa de cocina

paso a paso

Preparación

  1. Toast the rice

    • Heat the vegetable oil in a pan over medium heat.
    • Add the long grain rice and cook, stirring, until golden brown.
    Paso 1

  2. Add tomato sauce and seasonings

    • Pour in the tomato sauce and cook for a couple of minutes, watching closely so it doesn't burn.
    • Season with garlic powder, onion powder, cumin and chicken bouillon.
    Paso 2

  3. Simmer the rice

    • Add the water and stir well.
    • Cover and cook on medium heat, stirring halfway through.
    • Turn off the heat and let it sit covered.
    Paso 3

  4. Cook the chicken

    • Melt some butter in a skillet.
    • Add the sliced chicken breast and season with garlic powder, onion powder, cumin, salt, pepper and cilantro.
    • Cook until the chicken is golden and cooked through.
    Paso 4

  5. Make the cheese sauce

    • Melt the remaining butter with the milk over low heat.
    • Add the cubed cheese and stir constantly until smooth and melted.
    Paso 5

  6. Assemble and serve

    • Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.
    Paso 6
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