Step-by-step instructions
Prepare the Chicken
Start by seasoning the chicken breasts with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Heat the olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown, taking about 4 to 5 minutes per side. Once browned, remove the chicken from the skillet and set it aside.
Cook the Rice
In the same skillet, toss in the rice, chicken broth, and diced green chilies. Bring the mixture to a boil, then lower the heat, cover the skillet, and let it simmer for 15 to 18 minutes or until the rice is tender. Once done, stir in the shredded cheddar cheese, and transfer the rice mixture into a greased baking dish.
Make the Queso Sauce
In a small saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for 1 minute. Gradually add the milk while whisking, and cook until the mixture thickens, about 3 to 4 minutes. Stir in the shredded cheese and diced tomatoes with green chilies until it’s smooth and creamy.
Assemble
Place the seared chicken breasts on top of the cheesy rice in the baking dish. Pour the queso sauce evenly over the chicken and rice.
Bake
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked, reaching an internal temperature of 165°F.
Serve
Garnish your masterpiece with chopped fresh cilantro or green onions if you like. It pairs wonderfully with steamed vegetables or a crisp side salad.
Best ways to enjoy it
When it comes to serving cheesy smothered chicken and rice, presentation can elevate the dining experience. Serve it hot right from the oven, and consider including a side of fresh avocado slices or a tangy salsa to enhance flavors. It’s also delicious with a side of sautéed greens or garlic bread for a complete, wholesome meal.
Storage and reheating tips
Leftovers? No problem! Store any uneaten cheesy smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing portions for up to 2 months. Just remember to let it cool completely before freezing. To reheat, warm it in the oven or microwave until heated through, ensuring it reaches an internal temperature of 165°F for safe consumption.
Helpful cooking tips
- Searing: Make sure not to overcrowd the skillet when searing the chicken. This ensures a beautiful golden crust.
- Cheese: For a richer flavor, try using a mix of cheeses in the queso sauce—Monterey Jack, pepper jack, or even cream cheese can add delicious creaminess.
- Batch Cooking: This dish is perfect for meal prep. Make a double batch on the weekend, and you’ll have quick dinners ready to go all week long.
Creative twists
Feel free to experiment! Add black beans or corn for an extra kick of flavor and nutrition. If you’re looking for a bit of heat, toss in some diced jalapeños or switch the cheeses for a more exotic flavor profile. You could even turn it into a Mexican-style casserole by layering in some tortilla chips.
FAQs
How long does this dish take to prepare?
Total prep and cooking time is about 1 hour, including baking.
Can I use regular brown rice instead of white rice?
Absolutely! Just adjust the cooking time since brown rice typically takes longer to cook. Check the packaging for specific instructions.
Can I make this dish ahead of time?
Yes! You can prepare everything up to the baking step and then refrigerate it. Just add some extra baking time to ensure everything is heated through when you bake it later.
Enjoy making this cheesy smothered chicken and rice for a delicious and comforting meal that’s sure to please everyone!
