Ingredients
- Long grain white rice: Basmati holds its shape and stays fluffy
- Cooking oil: Avocado gives a slightly nutty note and resists burning
- Yellow onion: Diced for sweetness and body
- Fresh garlic cloves: Minced for deep flavor use fresh for best result
- Sazon seasoning: Adds color and classic Latin flavor check labels for MSG if that matters
- Chicken flavored bouillon: Enhances umami pick a good quality brand for best flavor
- Tomato sauce: For body and a hint of tang try to use low sodium if you prefer less salt
- Water: Makes everything fluffy and light use filtered water if you have it
- Boneless skinless chicken breasts or thighs: Thighs are juicier breasts stay tender if not overcooked get the freshest you can
- Butter: For richness adds flavor to the chicken
- Garlic powder and onion powder: Extra layers of savor and aroma
- Chili powder and cumin: Warmth and smokiness key for Tex Mex style
- Salt and pepper: Balance and essential seasoning use kosher or sea salt
- Evaporated milk: Makes a super creamy cheese sauce always check expiration
- Queso Blanco Velveeta: For smooth melt and classic restaurant sauce adjust for your taste
- Diced green chilis: Canned adds mild zing drain if there is extra liquid
- Grated pepper jack cheese: Melts into a creamy layer pick a block and grate it yourself for best melt
Step-by-Step Instructions
- Toast the Rice:
- Add rice to a skillet with oil over medium high heat stir continuously for about three to four minutes until the grains turn lightly golden and aromatic This step gives the finished dish a rich nutty flavor
- Add Aromatics:
- Stir in diced onion and minced garlic let cook for two to three minutes The onions should start turning translucent and your kitchen will smell wonderful
- Season and Simmer:
- Add Sazon seasoning chicken bouillon tomato sauce and water to the pan Stir gently bring everything to a rolling boil Cover tightly with a lid reduce heat all the way down and let it simmer untouched for fifteen minutes Keeping the lid on is crucial for perfectly steamed grains
- Let Rest:
- Remove the skillet from heat and let it sit covered for another fifteen minutes This gentle rest keeps the rice fluffy and prevents sticking Do not stir until the resting time is up
- Prepare the Chicken:
- Slice raw chicken into very thin strips for quick cooking Heat butter and oil in a large skillet over medium high Toss in the chicken then sprinkle garlic powder onion powder chili powder cumin Sazon seasoning salt and pepper Stir often and cook four to five minutes until no longer pink and lightly browned
- Make the Cheese Sauce:
- Combine evaporated milk Queso Blanco Velveeta diced chilis and pepper jack cheese in a saucepan Cook over medium stirring constantly Cheese should melt gradually into a creamy thick sauce Remove from heat let it thicken as it cools for a few minutes
- Build the Plate:
- Fluff the rice gently then scoop onto plates Top with hot chicken slices Generously drizzle with cheese sauce For a restaurant experience add a side of warm tortillas