chicken cheese & rice
ingredients
- for the mexican rice:
- •1 cup long-grain white rice
- •2 tablespoons olive oil or avocado oil
- •1/4 cup diced onion
- •1 garlic clove, minced
- •2 tablespoons tomato paste
- •2 cups low-sodium chicken broth
- •1/4 teaspoon ground cumin
- •salt, to taste
- •for the chicken:
- •2 chicken breasts, sliced thin
- •1 teaspoon chili powder
- •1/2 teaspoon ground cumin
- •1/2 teaspoon garlic powder
- •salt and pepper, to taste
- •1 tablespoon olive oil
- •for the cheese sauce:
- •2 cups milk (or a mix of milk and cream)
- •2 tablespoons butter
- •2 tablespoons cornstarch or tapioca starch
- •1/2 teaspoon salt
- •1/4 teaspoon garlic powder
- •1/4 teaspoon onion powder
- •1/4 teaspoon ground cumin (optional)
- •1/4 cup cream cheese or kefir
- •1/2 cup grated parmesan or mozzarella
instructions
make the mexican rice: rinse the rice under cold water until clear. heat oil in a skillet over medium heat, add rice, and toast until lightly golden, about 5 minutes. add onion and garlic, cooking until fragrant. stir in tomato paste, ensuring the rice is fully coated. pour in chicken broth, sprinkle cumin and salt. cover, reduce heat to low, and simmer for 15-20 minutes until liquid is absorbed. fluff with a fork. prepare the chicken: season chicken with chili powder, cumin, garlic powder, salt, and pepper. heat oil in a skillet over medium heat. cook chicken until golden and fully cooked, about 4-5 minutes per side. slice into strips. make the cheese sauce: melt butter in a small saucepan over low heat. whisk in cornstarch and cook for 1 minute. gradually whisk in milk, heating gently until thickened. stir in salt, garlic powder, onion powder, and optional cumin. add cream cheese and grated cheese, stirring until smooth. adjust seasoning and thickness with more milk if needed.