# Creamy Chicken and Rice

A creamy chicken and rice meal prep recipe inspired by a dish eaten in Miami, made healthier by using Sir Kensington's mayonnaise.

- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- 0.75 cup brown rice
- 2 cups water
- 0.5 tablespoon turmeric
- 150 grams chicken breast
- 2 tablespoons olive oil
- for seasoning salt
- for seasoning pepper
- 2 tomatoes
- 1 head lettuce
- 4 ounces cheddar cheese
- 1 tablespoon chipotle mayonnaise

## Instructions

1. Add 3/4 cup of brown rice and 2 cups of water to a pot, cover, and bring to a boil.
2. Once boiling, turn down to a simmer, remove the lid, stir, and add 1/2 tablespoon of turmeric.
3. Mix well, then cover and simmer until all water is absorbed.
4. Dice 150 grams of chicken breast into small cubes.
5. Add 2 tablespoons of olive oil to a pan, heat on high, and add the diced chicken, spreading it evenly.
6. Season with salt and pepper, cover with a splatter guard, and cook on high for 3 minutes.
7. Remove the splatter guard, mix the chicken, and continue cooking for 1-2 minutes until golden brown.
8. Remove the cooked chicken from the pan and set it aside to rest.
9. Take the rice off the heat, remove the lid, and stir.
10. Remove the core from the tomatoes using a knife.
11. Slice the tomatoes into circles, then dice them into small cubes.
12. Finely chop the washed lettuce.
13. Grate 4 ounces of white cheddar cheese.
14. To store for reheating, create a small tin foil boat to hold the fresh ingredients (lettuce, tomato, cheese) separately from the cooked chicken and rice in the meal prep container.
15. Place 1/2 cup of rice and a portion of cooked chicken into one section of a meal prep container, and then add a tin foil boat with lettuce, tomato, and cheese in another section.
16. For cold consumption, add 1/2 cup of rice, a portion of cooked chicken, a handful of lettuce, 75 grams of diced tomato, and 1 ounce of cheese directly into a meal prep container, dividing the chicken evenly.
17. Pipe 1 tablespoon of chipotle mayonnaise into the container over the chicken and rice for all meal prep containers.
18. If eating cold, close the lid and shake the container to mix the ingredients.

## Equipment

- pot
- cutting board
- knife
- spoon
- spatula
- pan
- splatter guard
- plate
- grater
- meal prep containers
- tin foil
- fork
- ziploc bag

## Tips

- For cooking chicken without drying it out, cook on high heat and as fast as possible, allowing it to get golden brown without moving it too much.
- Rest cooked chicken aside to prevent it from continuing to cook in a hot pan.
- It's better to buy a block of cheese and grate it yourself to avoid anti-caking agents found in shredded cheese. This also saves money.
- When meal prepping, if you plan to reheat your meal, separate the chicken and rice from the condiments using a tin foil boat to prevent reheating the fresh ingredients.
- For a vegan option, substitute chicken with diced and fried tofu and use Sir Kensington's Chipotle Fabanaise (vegan mayonnaise).

## Source

- Original video: https://www.youtube.com/watch?v=l3pHb3gS8iU&list=PLEOcDyuz0oHuBgnvMsiUjygxLnauhwB6k&index=3
- Recipe page: https://www.cliprecipe.com/recipe/6b739297-363b-40cd-94a4-a8b7d2084232
- Extracted: 2025-05-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt