Description
A comforting dish that combines tender chicken with creamy cheese sauce and fluffy rice, perfect for weeknight dinners or family gatherings.
Ingredients
- 2 Cups Long Grain White Rice (Basmati Rice)
- 2 tbs Cooking Oil (Avocado Oil)
- 1 Yellow Onion, Diced
- 4-5 Garlic Cloves, Minced
- 1 packet Sazon Seasoning
- 1 tbs Chicken Flavored Bouillon
- 16 oz Tomato Sauce
- 4 Cups Water
- 2 lbs Boneless Skinless Chicken Breasts (or thighs)
- 2 tbs Butter
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Chili Powder
- 1 tbs Cumin
- 1 packet Sazon Seasoning
- 1/2 tsp each Salt and Pepper
- 12 oz Can of Evaporated Milk
- 16 oz Queso Blanco Velveeta
- 7 oz Can of Diced Chilis
- 8 oz Grated Pepper Jack Cheese
Instructions
- Heat the avocado oil over medium heat in a large pot. Add the diced onion and sauté until translucent.
- Add the minced garlic and cook until fragrant.
- Stir in the Sazon seasoning, chicken bouillon, and all spices. Mix well to coat the onions and garlic.
- Add the chicken breasts or thighs to the pot. Cook until the chicken is browned on all sides.
- Stir in the tomato sauce and water, bringing the mix to a simmer. Add the rice, ensuring even distribution.
- Reduce heat to low, cover, and let it simmer until the rice is cooked and the chicken is tender, about 20-25 minutes.
- Meanwhile, in a separate saucepan, melt the butter over medium heat. Whisk in the evaporated milk and pieces of Queso Blanco Velveeta. Stir until melted and smooth.
- Once the rice and chicken are cooked, stir in the diced chilis and cheese sauce until well combined. Adjust seasoning to taste.
- Serve hot and enjoy this cheesy Rice with Chicken dish.
Notes
For extra flavor, consider marinating the chicken in spices before cooking. Garnish with fresh herbs for a beautiful presentation.
