Chili Spiced Grilled Chicken With Queso Baked Rice

Chili Spiced Grilled Chicken


I’m a little late in posting my Cinco de Mayo recipes – but life has been busy!  Yesterday, my hubby and I decided to have a cookout – complete with bonfire and s’mores!  It was a wonderful day, my daughter’s helped me get the food together and we spent a wonderful evening around the fire just talking and enjoying each other’s company!  Here is the menu:


Chili Spiced Grilled Chicken Breasts

Grilled Peppers and Onions

Queso Baked Rice

Sautéed Corn with Peppers and Onions

Fresh Homemade Tortillas

Homemade Baked Tortilla Chips



 Chili Spiced Grilled Chicken

6 large boneless, skinless Chicken Breasts

Chili Powder

Granulated Garlic



Sprinkle spices on both sides of chicken, cover and place in refrigerator to marinated for 2 hours.  You can add as much or as little of the spices – it’s to your taste.  Grill over medium heat until cooked through – mine took about 12 minutes.  I start checking them for doneness at around 10 minutes.  Remove from grill and let sit for 5 minutes for the juices to re-distribute.  Slice thinly.

Queso Baked Rice

2 cups rice (I used white jasmine)

3 1/2 cups water

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 tablespoon butter

3 tablespoons butter

3 tablespoons flour

3 cups milk

2 cups shredded extra-sharp cheddar cheese

1 cup salsa

In a large saucepan, bring water, rice, 1 tablespoon of butter, salt and pepper to a boil.  Cover with lid and lower heat to simmer.  Simmer rice for 20 minutes – do not take off the lid!  Remove from heat and let sit, covered, for 5 minutes.  At this point, you can remove the lid and fluff with a fork.  You can serve the rice as is, OR….In a separate saucepan over medium heat, melt 3 tablespoons butter.  Add flour and whisk constantly until well combined and the flour taste is cooked out, about 2 – 3 minutes.  Slowly add in milk.  Continue whisking until mixture comes to a boil and is thickened.  Lower heat and stir in 1 3/4 cups cheese and salsa.  Mix in rice and pour into a 9 x 13-inch baking pan.  Top with remaining 1/4 cup shredded cheese.  Bake at 400 degrees until hot and bubbly – about 20 minutes.

Homemade Baked Tortilla Chips

I used my standard flour tortilla recipe (see here) – only tripled.  Once cooked, half of the tortillas were served with dinner and the other half became chips.  To make the chips, brush one side of each tortilla with oil and stack them together.  Cut the stack into eight triangles and place on a baking sheet.  Sprinkle with salt and any other seasoning you like.  Bake at 400 degrees for about 8 – 10 minutes, or until browned and crisp.  I start checking around 5 minutes – your oven may vary.


I am a purist when it comes to guacamole, the simpler the better.

4 avocados

juice of 2 limes



1 tablespoon minced onion

cilantro (I used 2 tablespoons but you can use as little or as much as you like)

Remove pit from avocados and set aside.  Place avocado flesh in a large bowl.  Add lime juice, salt, pepper, onion and cilantro.  Mash together with a fork until desired consistency, I prefer mine a little chunky.  Placethe pit’s on top of guacamole – it seems to help the dip keep it’s color.

We had a perfect day – good food and family, what could be better?!  What about you?  Did you celebrate Cinco de Mayo?  If not, do you have cookout’s with your family?  What recipes do you make?  I’d love to hear from you!



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