Chicken and Cheese Rice Bowls
Chicken and Cheese Rice Bowls
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional, for a hint of spice
For Serving (Optional Garnishes)
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
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.
⏱️ 25 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
Serve immediately and enjoy your delicious Chicken and Cheese Rice Bowls!
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Cheese Rice Bowls
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups water
- 1/2 teaspoon salt
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional, for a hint of spice
For Serving (Optional Garnishes)
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
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.
⏱️ 25 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
Serve immediately and enjoy your delicious Chicken and Cheese Rice Bowls!