master

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.

Ethan Mick

with Cone Cabbage & Carrot Slaw

Tex-Mex Chicken & Cheesy Rice

Boneless, Skinless Chicken Breasts

Jasmine Rice

Carrots

Cone Cabbage

Lime

Cheddar Cheese

Crème Fraîche

White Wine Vinegar

Sugar

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

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.

Make the cheesy rice:

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.

Prepare the ingredients & make the lime crème fraîche:

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.

Make the slaw:

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 **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!