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Mexican Chicken Rice And White Cheese Recipe

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Instant Pot® Mexican Chicken and Rice Wisconsin Cheese
Instant Pot® Mexican Chicken and Rice Wisconsin Cheese from www.wisconsincheese.com

Description

This Mexican chicken rice and white cheese recipe is a delicious and easy-to-make meal that will satisfy your hunger and taste buds. It is a perfect combination of tender chicken, fluffy rice, and melted white cheese. This dish is flavorful, hearty, and comforting, making it perfect for a family dinner or special occasion.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded white cheese
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)

Equipment

  • Large skillet
  • Large pot with lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Season the chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the chicken to the skillet and cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the onion, red bell pepper, jalapeño pepper, and garlic. Cook for 3-4 minutes, until the vegetables are tender.
  5. Add the rice, cumin, chili powder, paprika, and cayenne pepper to the skillet. Stir to combine.
  6. Add the chicken broth to the skillet and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  8. Simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
  9. Preheat the oven to 350°F.
  10. Place the cooked chicken breasts in a baking dish.
  11. Spoon the cooked rice mixture over the chicken breasts.
  12. Sprinkle the shredded white cheese over the top of the rice mixture.
  13. Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
  14. Garnish with chopped cilantro, if desired, and serve hot.

Notes

You can use any type of white cheese that melts well, such as Monterey Jack, white cheddar, or mozzarella. You can also adjust the amount of cayenne pepper to make the dish more or less spicy, depending on your preference.

Nutrition Info

  • Calories: 469
  • Protein: 41g
  • Fat: 19g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Sugar: 3g

Recipe Tips

  • Make sure to season the chicken breasts with salt and pepper before cooking them in the skillet.
  • Cut the vegetables into small pieces so that they cook evenly and blend well with the rice.
  • Use a pot with a tight-fitting lid to prevent the steam from escaping while the rice cooks.
  • Baking the chicken and rice mixture in the oven helps the cheese to melt and become bubbly and golden brown.
  • You can garnish the dish with chopped cilantro or chopped green onions for added flavor and color.

Enjoy this Mexican chicken rice and white cheese recipe with your favorite side dishes, such as black beans, corn, or a fresh salad. This dish is filling and satisfying, and it will become a family favorite in no time!


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