Mexican Chicken and Rice with Cheese
A flavorful blend of chicken, rice, and cheese that embodies the essence of Mexican cuisine, perfect for family dinners or gatherings.
Ingredients
For the Chicken
- 2.25 lbs fresh chicken tenders Juicy pieces offering a tender bite.
- 0.25 tsp cayenne pepper Adds warm, subtle heat.
- 0.5 tsp dried oregano Infuses a fragrant herbal note.
- 2 tsp paprika Offers a smoky, sweet flavor.
- 2 tsp cumin Delivers earthy richness.
- 0.5 tsp kosher salt Essential for amplifying flavors.
- 0.25 tsp black pepper Adds a mild kick.
- 1 tsp chili powder Offers well-rounded heat.
- 1 tsp garlic powder Elevates complexity with robust garlic flavor.
- 1 tsp onion powder Enhances the savory profile.
- 2 tbsp olive oil Healthy fat for browning the chicken.
For the Rice and Broth
- 2.25 cups chicken broth Flavors the rice.
- 1.5 cups parboiled/converted rice Perfect for fluffy, non-sticky rice.
For the Cheese Sauce
- 2 tbsp all-purpose flour (or cornstarch for gluten-free) Thickens the creamy sauce.
- 2 tbsp butter (plant-based for dairy-free) Adds rich flavor.
- 1 cup milk (use almond or oat milk if needed) Enriches the sauce.
- 1 cup shredded sharp cheddar cheese (dairy-free cheese optional) Creamy topping.
- 0.25 tsp kosher salt Balancing the flavors.
- 0.125 tsp cayenne pepper (optional for spice) For extra heat.
- 0.25 tsp paprika For color and taste.
Instructions
Preparation
- In a large bowl, toss the chicken tenders with cayenne pepper, dried oregano, paprika, cumin, kosher salt, black pepper, chili powder, garlic powder, onion powder, and olive oil until the chicken is evenly coated. Allow it to rest for at least 10 minutes.
Cooking
- Pour the chicken broth into the Instant Pot liner. Evenly sprinkle the rice over the broth, then place the seasoned chicken on top. Secure the lid and pressure cook on ‘Manual’ for 5 minutes, then let pressure release naturally for 5-10 minutes.
- Fluff the rice and transfer the chicken to a platter.
- Clean the Instant Pot liner and switch to ‘Sauté’ mode. Melt the butter and whisk in the flour to create a roux, then gradually whisk in the milk until slightly thickened. Stir in cheese until melted.
Serving
- Plate the rice, top with chicken, and drizzle with the queso sauce. Garnish with fresh cilantro or green onions.
Notes
For deeper flavor, marinate the chicken longer and experiment with different cheeses. You can also add vegetables like bell pepper or zucchini for extra nutrition.