One Pot Rice with Jalapeños

Ingredients for 3 servings:

• 300 g rice
• 400 g chicken breast fillet(s)
• 4 jalapeños
• 4 spring onions
• 2 garlic cloves
• 500 ml vegetable stock
• 120 ml milk
• 120 g Cheddar cheese
• 100 g cream cheese
• 50 g breadcrumbs
• 2 tbsp butter
• 1 tbsp rapeseed oil
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp onion granules
• Salt and pepper, black
• Cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

The great thing about this recipe is that you prepare everything in a pan or saucepan. The rice is cooked in the sauce, giving it a much more aromatic flavor than if you were to cook it in salted water. First, finely chop the jalapeños, spring onions, garlic cloves, and chicken breast. Dice the cheddar cheese as well. Add the butter and oil to a pan and melt. Brown the chicken, then add the garlic cloves, spring onions, and jalapeños and cook for a while. Add the vegetable stock, spices (cumin, both types of pepper, onion granules, salt, and cinnamon), and the rice. Simmer until the rice is al dente, about 18 minutes. In the meantime, preheat the oven to 200°C (400°F). Stir both cheeses and the milk into the pan, melt, and season well. Transfer everything to a suitable baking dish and sprinkle with breadcrumbs. Finally, place the dish in the oven for about 15 minutes and serve immediately.