One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.
Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.
Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition.
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SERVINGS
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- 4 boneless, skinless chicken breasts
- 1 tsp EACH chili powder, garlic powder & onion powder
- 1/2 tsp EACH crushed red pepper flakes & dried oregano
- 2 tsp smoked paprika
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter,
- 2 Tbsp flour
- 1 cup milk
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 100 gm extra old cheddar cheese, grated
- 2 Tbsp olive oil
- 1 cup long grain rice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 cup tomato sauce
- 1 3/4 cups chicken broth
- 3 Tbsp fresh cilantro, chopped
Ingredients
Chicken
Cheese Sauce
Rice
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- Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
- In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
- Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
- When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
- In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
- Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
- Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
- Serve under Mexican chicken topped with cheese sauce.