Plat
Mexican Chicken, Cheese and Rice
55 minPour 6Nutri-Score C€€
C
55 min
55 minMexican Chicken, Cheese and Rice
ce qu’il vous faut
Ingrédients
vegetable oilÉpicerie30 ml
long grain rice (rinsed and drained)Céréales400 g
tomato sauceÉpicerie450 g
garlic powderÉpices3 g
onion powderÉpices3 g
cuminÉpices2 g- chicken bouillon powderÉpicerie8 g
waterAutres960 ml
butter (divided)Produits laitiers45 g
chicken breast (sliced)Viandes600 g
saltÉpices4 g
black pepperÉpices2 g
cilantro (chopped)Fruits et légumes15 g
cheddar cheese (cubed)Produits laitiers450 g
milkProduits laitiers120 ml
par portion
Nutrition
538kcal
- Glucides
- 57 g
- Protéines
- 29 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Assemble and serve
- Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.