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Prepare the rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Cook the chicken: While the rice is cooking, season the chicken strips with olive oil, garlic powder, onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.

Make the cheese sauce: In the same skillet (or a separate medium saucepan), melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.

Finish the cheese sauce: Remove the skillet from the heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Season with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional cayenne pepper. Taste and adjust seasonings as needed.

Assemble the bowls: Divide the cooked rice among four serving bowls. Top each bowl with a portion of the cooked chicken strips. Generously spoon the warm cheese sauce over the chicken and rice. Garnish with sliced green onions and chopped fresh parsley, if desired.

Serve immediately and enjoy your delicious Chicken and Cheese Rice Bowls!


Prepare the rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Cook the chicken: While the rice is cooking, season the chicken strips with olive oil, garlic powder, onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.

Make the cheese sauce: In the same skillet (or a separate medium saucepan), melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.

Finish the cheese sauce: Remove the skillet from the heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Season with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the optional cayenne pepper. Taste and adjust seasonings as needed.

Assemble the bowls: Divide the cooked rice among four serving bowls. Top each bowl with a portion of the cooked chicken strips. Generously spoon the warm cheese sauce over the chicken and rice. Garnish with sliced green onions and chopped fresh parsley, if desired.

Serve immediately and enjoy your delicious Chicken and Cheese Rice Bowls!
