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Tex-Mex Chicken & Cheesy Rice

with Cone Cabbage & Carrot Slaw

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, a signature blend of Mexican spices (including ancho chile powder, paprika, and Mexican oregano) livens up pan-seared chicken, adding smoky depth and plenty of zesty flavor. A comforting side of cheesy rice gets its creaminess and sharp flavor from cheddar mixed in right after cooking. A crisp slaw of cone cabbage (a petite, uniquely shaped variety) and carrots completes the meal.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Make the cheesy rice:
1 Make the cheesy rice:

Grate the cheese on the large side of a box grater. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork; immediately stir in the cheese and 1 tablespoon of water until thoroughly combined and the cheese has melted. Cover and set aside in a warm place.

Prepare the ingredients & make the lime crème fraîche:
2 Prepare the ingredients & make the lime crème fraîche:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge; season with salt and pepper to taste.

Make the slaw:
3 Make the slaw:

While the rice continues to cook, in a large bowl, combine the cabbage, carrots, sugar, vinegar, the juice of 1 lime wedge, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the chicken:
4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Slice the chicken & plate your dish:
6 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Divide the cheesy rice, slaw, and sliced chicken between 2 dishes. Serve with the lime crème fraîche and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Make the cheesy rice:
1 Make the cheesy rice:

Grate the cheese on the large side of a box grater. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork; immediately stir in the cheese and 1 tablespoon of water until thoroughly combined and the cheese has melted. Cover and set aside in a warm place.

2 Prepare the ingredients & make the lime crème fraîche:

While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge; season with salt and pepper to taste.

Make the slaw:
3 Make the slaw:

While the rice continues to cook, in a large bowl, combine the cabbage, carrots, sugar, vinegar, the juice of 1 lime wedge, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Slice the chicken & plate your dish:
6 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Divide the cheesy rice, slaw, and sliced chicken between 2 dishes. Serve with the lime crème fraîche and remaining lime wedges on the side. Enjoy!