Main
Mexican Chicken, Cheese and Rice
55 minServes 6Nutri-Score C€€
C
55 min
55 minMexican Chicken, Cheese and Rice
what you need
Ingredients
vegetable oilPantry30 ml
long grain rice (rinsed and drained)Grains400 g
tomato saucePantry450 g
garlic powderSpices3 g
onion powderSpices3 g
cuminSpices2 g- chicken bouillon powderPantry8 g
waterOther960 ml
butter (divided)Dairy45 g
chicken breast (sliced)Meat600 g
saltSpices4 g
black pepperSpices2 g
cilantro (chopped)Produce15 g
cheddar cheese (cubed)Dairy450 g
milkDairy120 ml
per serving
Nutrition
538kcal
- Carbs
- 57 g
- Proteins
- 29 g
- Fat
- 22 g
what you’ll use
Tools
Frying pan
Saucepan
Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Assemble and serve
- Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.