Papa’s Specialty Recipe

Rinse 2 cups long-grain white rice under cold water until the water runs fairly clear to remove excess starch.

In a medium saucepan, bring 3.5 cups water to a boil with 1 tsp salt and 1 tbs butter.

Add the rinsed rice, stir once to separate, reduce heat to low, cover tightly and simmer for 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Prepare protein

Pat the chicken breasts or steak dry with paper towels. If using chicken, you may butterfly thick breasts or pound to an even thickness (about 1/2 inch) for even cooking.

In a small bowl, combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture over both sides of the chicken or steak.

Preheat a large skillet or grill pan over medium-high heat until very hot (or preheat gas/charcoal grill to medium-high).

Cook chicken

For chicken: Add 1 tbs oil to the pan, place chicken and cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice against the grain.

Cook steak

For steak: Add 1 tbs oil to the pan, sear steak 3–5 minutes per side for medium-rare to medium depending on thickness. Cook to desired doneness (130–135°F for medium-rare, 140°F for medium). Remove and rest 5–7 minutes, then slice thinly against the grain.

While protein rests, make the cheese sauce. In a medium saucepan over medium heat, melt 2 tbs unsalted butter.

Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes to form a roux and cook off raw flour taste; do not let it brown.

Slowly pour in 1.5 cups whole milk while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer until the sauce thickens, about 3–4 minutes.

Reduce heat to low, add 1.5 cups grated sharp cheddar a handful at a time, stirring until fully melted and smooth. If using, whisk in 2 tbs cream cheese for extra silkiness.

Stir in 1/2 tsp mustard, 1/4 tsp hot sauce, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Taste and adjust seasoning as needed. Keep sauce warm on the lowest heat or remove from heat and stir occasionally.

Divide the fluffed rice between 4 plates or bowls, creating a bed in the center of each.

Top each rice bed with sliced grilled chicken or steak (about 4 oz protein per serving).

Ladle warm cheese sauce generously over the protein and rice (about 1/4 to 1/3 cup sauce per plate).

Sprinkle with chopped cilantro and sliced green onions. Serve with lime wedges on the side to squeeze over the protein if desired.

Serve immediately so the rice and protein stay hot and the cheese sauce is creamy.