Serves 6
Directions
- 1Add oil to a large pot and then add the rice.
- 2Stir the rice continuously to toast it.
- 3Add water to the pot with the rice.
- 4Add tomato sauce to the pot.
- 5Add chicken bouillon powder to the pot and mix.
- 6Cut the chicken thighs into thin strips.
- 7Place the cut chicken in a bowl.
- 8Add fajita seasoning to the chicken and toss it to ensure each piece is well coated.
- 9Add oil to a hot skillet.
- 10Cook the chicken in small batches in the hot skillet until golden brown with crispy edges.
- 11Pour evaporated milk into a saucepan.
- 12Add white American cheese, pepper jack cheese, and chopped jalapeños to the saucepan.
- 13Melt the cheese mixture on low heat, stirring constantly until smooth and creamy.
- 14Divide the cooked chicken evenly into six meal prep containers, each with a base of Spanish rice.
- 15Drizzle a generous amount of the rich, cheesy sauce over the chicken and rice in each container.
- 16Close the containers with lids.
Ingredients
- Oil
- 2 cups white rice
- 4 cups water
- 8 oz tomato sauce
- 2 TBSP Chicken Bouillon Powder
- 1 can evaporated milk
- 1 lb white american cheese
- 8 oz pepper jack cheese
- jalapeños
- 8 to 10 boneless skinless chicken thighs
- 1 packet fajita seasoning
Equipment
large potwooden spooncutting boardknifebowlskilletspatulameal prep containers
Tips
- The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
- If you overcrowd the pan, the chicken will steam instead of sear.
- Keep the heat low and slow when melting the cheese, stirring constantly to make sure nothing sticks or burns.
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