Danie główne
Mexican Chicken, Cheese and Rice
55 minPorcje: 6Nutri-Score C€€
C
55 min
55 minMexican Chicken, Cheese and Rice
czego potrzebujesz
Składniki
vegetable oilSpiżarnia30 ml
long grain rice (rinsed and drained)Produkty zbożowe400 g
tomato sauceSpiżarnia450 g
garlic powderPrzyprawy3 g
onion powderPrzyprawy3 g
cuminPrzyprawy2 g- chicken bouillon powderSpiżarnia8 g
waterInne960 ml
butter (divided)Nabiał45 g
chicken breast (sliced)Mięso600 g
saltPrzyprawy4 g
black pepperPrzyprawy2 g
cilantro (chopped)Warzywa i owoce15 g
cheddar cheese (cubed)Nabiał450 g
milkNabiał120 ml
na porcję
Wartości odżywcze
538kcal
- Węglowodany
- 57 g
- Białko
- 29 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Patelnia
Rondel
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Assemble and serve
- Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.