INGREDIENTS
Mexican Chicken And Rice
Servings - 3 - 4
INGREDIENTS
Olive oil - 3 tablespoons, divided
Onions - 60 grams
Kasher salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Boneless chicken breast - 450 grams
White rice - 200 grams
Enchilada sauce - 300 milliliters
Tomato - 180 grams
Cumin powder - 1/2 teaspoon
Water - 250 mililitters
Cheddar cheese - 160 grams
Tomato - for garnish
Coriander -for garnish
PREPARATION
1. Heat 2 tablespoons olive oil in a heavy skillet, add 60 grams onions, 1/2 teaspoon salt, 1/2 teaspoon black pepper and stir.
2. Add 450 grams boneless chicken breast and cook until brown or about 8 - 10 minutes.
3. Push everything to one side of pan, add another 1 tablespoon of olive oil, add 200 grams uncooked white rice, 300 mililiters enchilada sauce, 180 grams tomato, 1/2 teaspoon cumin powder, 250 milliliters water and mix all the ingredients well.
4. Cover it with lid and cook for about 15 - 20 minutes or until rice is tender.
5. Cook about 18 - 20 minutes or until rice is tender.
6. Sprinkle with 160 grams cheddar cheese, letting it sit for 1-2 minutes or until cheese has melted.
7. Garnish with tomato and coriander.
8. Serve.