Pollo California Recipe
Bed of Mexican rice topped with grilled chicken and cheese sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Rice
In a large pot, cook the Mexican rice according to the package instructions. Set aside once done.
- 2
Grill the Chicken
While the rice is cooking, heat olive oil in a skillet over medium heat. Season the chicken breast with taco seasoning, salt, and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Once done, remove from heat and let it rest before slicing.
- 3
Make the Cheese Sauce
In a saucepan, combine milk and water. Gradually add cornstarch while stirring to avoid lumps. Heat over medium heat until it starts to thicken. Stir in the cheddar cheese until melted and smooth. If the sauce is too thick, add a bit more milk to reach the desired consistency.
- 4
Assemble the Dish
On a plate, create a bed of Mexican rice. Top with sliced grilled chicken and pour the cheese sauce over the top. Garnish with fresh cilantro.
