Cheesy Chicken and Rice Bowl
A hearty and comforting breakfast bowl filled with tender chicken breast, sautéed mushrooms, and a blend of melted cheeses, served over a bed of fluffy rice and topped with a sprinkle of smoky paprika.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Southwestern
Ingredients
- 1cuplong grain white rice
- 1lbboneless, skinless chicken breasts, cubed
- 8ozscremini mushrooms, sliced
- 1cupshredded cheddar cheese
- 1cupshredded Monterey Jack cheese
- 1tspsmoked paprika
Step-by-Step
- 1
Cook the rice according to package instructions. Fluff with a fork and set aside.
20m - 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and sauté until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7mmedium-high heat - 3
In the same skillet, add another 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they are tender and lightly browned, about 5 minutes.
5mmedium heat - 4
Return the cooked chicken to the skillet with the mushrooms. Add the shredded cheddar and Monterey Jack cheeses and stir until the cheese is melted and the mixture is well combined.
3mmedium heat - 5
Divide the cooked rice into four bowls. Top each bowl with the cheesy chicken and mushroom mixture. Sprinkle the top with a pinch of smoked paprika.
5m