Hoofdgerecht
Mexican Chicken, Cheese and Rice
55 minVoor 6Nutri-Score C€€
C
55 min
55 minMexican Chicken, Cheese and Rice
wat je nodig hebt
Ingrediënten
vegetable oilVoorraadkast30 ml
long grain rice (rinsed and drained)Granen400 g
tomato sauceVoorraadkast450 g
garlic powderKruiden en specerijen3 g
onion powderKruiden en specerijen3 g
cuminKruiden en specerijen2 g- chicken bouillon powderVoorraadkast8 g
waterOverig960 ml
butter (divided)Zuivel45 g
chicken breast (sliced)Vlees600 g
saltKruiden en specerijen4 g
black pepperKruiden en specerijen2 g
cilantro (chopped)Groente en fruit15 g
cheddar cheese (cubed)Zuivel450 g
milkZuivel120 ml
per portie
Voedingswaarden
538kcal
- Koolhydraten
- 57 g
- Eiwitten
- 29 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Assemble and serve
- Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.