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Cheesy Chicken Rice

A delightful blend of seasoned rice, tender chicken, and a rich, creamy cheese sauce, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 620
Ingredients Method Notes

Ingredients
  

For the rice
  • 2 cups long grain white rice (Basmati) fluffy and aromatic
  • 2 tablespoons avocado oil a healthy cooking fat with a light flavor
  • 1 yellow onion diced sweet and savory
  • 4 cloves garlic minced, a burst of flavor
  • 1 packet Sazon seasoning a traditional seasoning mix with vibrant color
  • 1 tablespoon chicken flavored bouillon enhancing the chicken flavor
  • 16 ounces tomato sauce adding moisture and a hint of sweetness
  • 4 cups water to cook the rice to perfection
For the chicken
  • 2 pounds boneless skinless chicken breasts or thighs tender and juicy
  • 2 tablespoons butter for richness
  • 1 tablespoon garlic powder enhancing the garlicky goodness
  • 1 tablespoon onion powder amplifying the savory flavor
  • 1 tablespoon chili powder a kick of heat
  • 1 tablespoon ground cumin for an earthy depth
  • 1/2 teaspoon kosher salt balancing the flavors
  • 1/2 teaspoon ground black pepper adding a subtle spice
For the cheese sauce
  • 12 ounces evaporated milk for that creamy finish
  • 16 ounces Queso Blanco Velveeta cubed, melting beautifully
  • 7 ounces diced green chilies for a mild kick
  • 8 ounces grated pepper jack cheese adding zest and creaminess

Method
 

Preparation
  1. In a large skillet, heat the avocado oil over medium-high heat. Add the rice and toast for 3-4 minutes until it starts to turn lightly golden.
  2. Stir in the diced onion and minced garlic, sautéing for an additional 2-3 minutes until they become fragrant and translucent.
  3. Mix in the Sazon seasoning, chicken bouillon, tomato sauce, and water. Bring to a boil, cover, and reduce the heat to simmer for 15 minutes until the rice absorbs the liquid.
  4. Once the rice is cooked, let it sit covered for another 15 minutes. Fluff with a fork to separate the grains.
Cooking the Chicken
  1. Slice the chicken into thin strips. In a separate skillet, melt the butter and a bit of oil, then add the chicken along with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook the chicken for 4-5 minutes or until fully cooked.
Preparing the Cheese Sauce
  1. In another saucepan, combine evaporated milk, Queso Blanco Velveeta, diced green chilies, and grated pepper jack cheese. Cook over medium heat until everything is melted and bubbly, stirring frequently.
Serving
  1. To serve, place a generous portion of the fluffy rice on each plate, top it with the cooked chicken strips, and drizzle the rich cheese sauce over the top.
  2. Optionally, serve in warmed tortillas for a fun twist.

Notes

Consider adding some fresh herbs like chopped cilantro or parsley as a garnish. For a spicier kick, toss in some jalapeños or increase the amount of chili powder. Experiment with different types of cheese for a unique flavor profile.