One Pot Rice with Jalapeños
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g rice
- 400 g chicken breast fillet (s)
- 4 jalapeños
- 4 spring onion (s)
- 2 cloves garlic)
- 500 ml vegetable stock
- 120 ml milk
- 120 g cheddar cheese
- 100 g cream cheese
- 50 g breadcrumbs
- 2 tablespoon butter
- 1 tablespoon rapeseed oil
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon onion granules
- Salt and pepper, black
- cinnamon
Print Recipe
Pin Recipe Instructions
- The great thing about this recipe is that you cook everything in one pan or in a saucepan. So the rice is cooked in the sauce. Which gives it a much more aromatic taste than if you normally prepare it in salt water.
- First cut the jalapeños, spring onions, garlic cloves and the chicken breast fillet into small pieces. Dice the cheddar cheese as well.
- Put the butter and oil in a pan and let it melt. Now fry the chicken, then add the garlic cloves, spring onions and jalapeños and let fry a little.
- Add the vegetable stock, spices (cumin, both types of pepper, onion granules, salt and cinnamon) and the rice and simmer until the rice is firm to the bite, about 18 minutes.
- In the meantime, preheat the oven to top and bottom heat at approx. 200 °.
- Now stir both types of cheese and the milk into the pan, let it melt and season to taste. Put everything in a suitable baking dish and sprinkle with the breadcrumbs.
- Finally, place the pan in the oven for about 15 minutes and then serve immediately.
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