Mexican Chicken & Rice w/ Cheese Sauce

Mexican chicken and rice recipe
Kick up your weeknights with tender, Mexican-spiced chicken topped off with a creamy cheese sauce. Served atop hearty Mexican rice, it's a dinner that'll have your family clamoring for seconds.



Cheese Sauce:

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 cup extra sharp cheddar cheese, shredded (Don't use the bags)

Mexican Rice

  • 2 tablespoons olive oil
  • 1 cup long grain rice, uncooked
  • 1 clove fresh garlic, minced
  • 1 teaspoon Runnin Wild Taco/ Fajita Seasoning
  • 1/4 cup tomato sauce
  • 14 ounces chicken broth
  • Fresh cilantro, chopped


For Chicken:

  1. Coat both sides of the chicken with Runnin Wild Taco/ Fajita Seasoning and cook on the grill.

For Cheese Sauce:

  1. Heat butter in a medium saucepot over medium heat until melted.
  2. Whisk in flour and cook until it just starts to bubble around the edges.
  3. Gradually add milk while whisking to combine thoroughly.
  4. Whisk constantly until the mixture is heated through.
  5. Test the temperature (using your finger) to ensure it's hot enough to melt the cheese, but not boiling.
  6. Once heated, gradually whisk in cheese in small batches until fully incorporated.
  7. Stir in paprika, cayenne pepper, and salt. Serve the cheese sauce hot over chicken.

For Mexican Rice:

  1. Heat oil in a large saucepan over medium heat.
  2. Add the rice and stir to coat it with the oil, cooking until it turns slightly golden.
  3. Stir in Runnin Wild Taco/ Fajita Seasoning.
  4. Pour in tomato sauce and chicken broth.
  5. Increase heat to medium-high and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 to 25 minutes.
  7. Remove from heat, add freshly chopped cilantro, and stir to combine before serving.