Mexican Chicken Cheese and Rice
Directions
- 1Heat up some vegetable oil.
- 2Add two cups of long grain rice and cook until it gets brown.
- 3Add in sixteen ounces of tomato sauce and cook for a couple of minutes, keeping an eye on it to prevent burning.
- 4Add garlic powder, onion powder, cumin, and toyoda.
- 5Add four cups of water (or chicken broth if available).
- 6Cover and cook on medium heat for about 20-25 minutes, stirring halfway through.
- 7Once done, turn off the heat and let it sit for 10 more minutes.
- 8For the chicken, melt some butter in a skillet.
- 9Add sliced chicken breast and season with the same seasonings as the rice, plus salt, pepper, and cilantro.
- 10For the cheese sauce, melt one pound of cubed cheese, half a cup of milk, and maybe more tablespoon of butter over low heat, stirring constantly.
Ingredients
- vegetable oil
- 2 cups long grain rice
- 16 ounces tomato sauce
- garlic powder
- onion powder
- cumin
- toyoda
- 4 cups water
- butter
- sliced chicken breast
- salt
- pepper
- cilantro
- 1 pound cubed cheese
- 0.5 cup milk
- 1 tablespoon butter
Equipment
skillet
Tips
- Keep an eye on the tomato sauce and rice mixture as it will burn.
- Stir the cheese sauce constantly over low heat.
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