Mexican Chicken & Rice w/ Cheese Sauce
Kick up your weeknights with tender, Mexican-spiced chicken topped off with a creamy cheese sauce. Served atop hearty Mexican rice, it's a dinner that'll have your family clamoring for seconds.
INGREDIENTS:
Chicken:
- 4 boneless skinless chicken breasts
- Runnin Wild Taco/ Fajita Seasoning
Cheese Sauce:
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded (Don't use the bags)
Mexican Rice
- 2 tablespoons olive oil
- 1 cup long grain rice, uncooked
- 1 clove fresh garlic, minced
- 1 teaspoon Runnin Wild Taco/ Fajita Seasoning
- 1/4 cup tomato sauce
- 14 ounces chicken broth
- Fresh cilantro, chopped
DIRECTIONS:
For Chicken:
- Coat both sides of the chicken with Runnin Wild Taco/ Fajita Seasoning and cook on the grill.
For Cheese Sauce:
- Heat butter in a medium saucepot over medium heat until melted.
- Whisk in flour and cook until it just starts to bubble around the edges.
- Gradually add milk while whisking to combine thoroughly.
- Whisk constantly until the mixture is heated through.
- Test the temperature (using your finger) to ensure it's hot enough to melt the cheese, but not boiling.
- Once heated, gradually whisk in cheese in small batches until fully incorporated.
- Stir in paprika, cayenne pepper, and salt. Serve the cheese sauce hot over chicken.
For Mexican Rice:
- Heat oil in a large saucepan over medium heat.
- Add the rice and stir to coat it with the oil, cooking until it turns slightly golden.
- Stir in Runnin Wild Taco/ Fajita Seasoning.
- Pour in tomato sauce and chicken broth.
- Increase heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 to 25 minutes.
- Remove from heat, add freshly chopped cilantro, and stir to combine before serving.