Description
A flavorful Mexican-inspired dish combining perfectly seasoned rice, tender spiced chicken strips, and a rich queso blanco sauce for an irresistible comfort food experience that’s perfect for family dinners.
Ingredients
Scale
- Rice
- 2 cups long grain white rice (Basmati rice recommended)
- 2 tablespoons cooking oil (Avocado oil recommended)
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
- 1 packet Sazon seasoning
- 1 tablespoon chicken flavored bouillon
- 16 oz tomato sauce
- 4 cups water
- Chicken
- 2 lbs boneless skinless chicken breasts (or thighs if preferred)
- 2 tablespoons butter
- 2 tablespoons cooking oil (Avocado oil recommended)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 packet Sazon seasoning
- 1/2 teaspoon each salt and pepper
- Cheese Sauce
- 12 oz can of evaporated milk
- 16 oz Queso Blanco Velveeta
- 7 oz can of diced chilis
- 8 oz grated pepper jack cheese
Instructions
- Prepare the Rice Base
- Toast the rice in oil over medium/high heat for 3-4 minutes, stirring continuously until lightly golden. Add the diced onion and minced garlic, continuing to cook for another 2-3 minutes until fragrant and onions are translucent. This toasting process adds depth and nuttiness to the rice.
- Cook the Rice
- Add the Sazon seasoning, chicken bouillon, tomato sauce, and water to the toasted rice mixture. Bring everything to a boil, then cover with a lid and reduce heat to a simmer. Let it cook undisturbed for 15 minutes on very low heat to prevent burning. After cooking, remove from heat and let it sit covered for another 15 minutes without stirring. This resting period allows the rice to absorb remaining moisture and flavors.
- Prepare the Chicken
- Slice the chicken into very thin strips for quick and even cooking. Heat butter and oil in a skillet over medium/high heat until the butter is melted and starts to bubble slightly. Add the chicken strips and immediately season with garlic powder, onion powder, chili powder, cumin, Sazon seasoning, salt, and pepper. Cook while stirring constantly for 4-5 minutes until the chicken is completely cooked through with no pink remaining.
- Make the Cheese Sauce
- Combine the evaporated milk, Queso Blanco Velveeta, diced chilis, and grated pepper jack cheese in a saucepan over medium heat. Stir continuously to prevent scorching until all cheese is completely melted and the sauce is smooth and homogeneous. Allow the sauce to sit for a few minutes off the heat to thicken to the perfect consistency.
- Assemble the Dish
- Place a generous portion of the seasoned rice on each plate as the foundation. Top with the spiced chicken strips, then drizzle with the rich cheese sauce according to preference. For a complete meal experience, serve with warm tortillas on the side that can be used to create delicious stuffed wraps with the chicken, rice, and cheese combination.
Notes
- For an authentic Mexican flavor, use genuine Sazon Goya with coriander and annatto.
- The cheese sauce can be made ahead and reheated slowly, adding a splash of milk if needed to thin.
- Leftovers can be stored separately and combined when reheating for best results.
- For a spicier version, add jalapeños to the cheese sauce or serve with hot sauce.
- Fresh cilantro and lime wedges make excellent garnishes for this dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg