Friday, October 5, 2012

Spanish Rice with a Creamy Cheese Sauce

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I have a terrific recipe for a chicken enchilada.  So terrific that it takes steps.  Yesterday I shared a recipe for a wonderful tropical, savory Pineapple Pico de Gallo.  The Pico is indeed an important ingredient in the enchilada, but as important is the bed of Spanish Rice and the topping of the creamy cheese sauce.  You just can not make the dish without all the ingredients.

So, stay tuned and come back tomorrow.  I will indeed share another exciting one of my 52 Uses For a Rotisserie Chicken (The ultimate Chicken Enchilada).

Keep scrolling down for this easy to follow recipe...

OK... First up is the rice.

Fairly simple.  And especially full of flavor if you use the Chicken Stock made from the bones of the rotisserie chicken in place of the water.

Here's what to do...


2 Cups Chicken Stock
1 Cup Long Grain Brown rice
1 tsp Olive Oil
1/2 cup of diced onion,
1/2 cup of diced red bell pepper
Pinch Cajun Spice.

Heat the Onion and Bell pepper in a little oil till you can see the onions start to become clear. Add a pinch of Cajun spices. I used my "Big easy in a Jar" mix that I always have on hand. Any of the better commercial spice mixes will work fine....

Add 2 cups of chicken stock to the pan and get the liquid boiling... Add 1 cup of rice and cook til the liquid is absorbed...

And viola... um, Ole! You have Spanish Rice!

And now, the Creamy Cheese Sauce...

1 cup Heavy Cream
1 cup Whole Milk
1 cup White Cheddar Cheese
2 TBS "not your Grandmother's HERBES de PROVENCE"1 cup Pineapple Pico de Gallo

Heat the Cream and Milk, add the cheese and stir till well mixed and the cheese is melted. Add the Salsa and spices.

And presto... Creamy Cheese Sauce!

As I said, you can't build a really amazing Chicken Enchilada without cooking up all of the parts!

Come back tomorrow and we will assemble all the parts for another (if you will excuse the humility) AMAZING Rotisserie chicken recipe!

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