Mexican Chicken and Rice on the Blackstone
This Mexican Chicken and Rice recipe for the Blackstone griddle is just like the arroz con pollo that they serve at our Mexican restaurants here in the south! Delicious fried Mexican rice, marinated chicken breast strips, sautéed vegetables, and warm cheese dip... what's not to love?!
Servings: 4 people
Ingredients
- 6 cups Mexican rice cooked and refrigerated overnight
- 1 ¼ pound boneless skinless chicken breasts sliced into strips
- 2 tsp garlic powder
- 1 tsp adobo seasoning
- 1 tsp Sazon seasoning
- 2 TBSP taco seasoning
- 3 TBSP avocado oil or cooking oil of your choice
- 1 large sweet onion sliced thin
- 1 bell pepper sliced into strips
- 1 small tomato sliced into 6-8 wedges
- 4 TBSP chopped cilantro
- 1 fresh jalapeno diced (optional)
- lemon juice
- Mexican toppings for serving guacamole, sour cream, salsa, etc.
- cooking oil of your choice for oiling the griddle surface
Instructions
- Add the chicken breast strips to a large bowl. To the bowl, add garlic powder, Sazon seasoning, adobo seasoning, taco seasoning, 2 teaspoons of lemon juice, and about 3 tablespoons of avocado oil (or cooking oil of your choice). Mix all ingredients together and set to the side.
- Preheat griddle on low.
- Add the white cheese dip to a small saucepan and heat on the griddle, stirring occasionally so the dip doesn't burn. When the cheese dip is heated to your desired consistency, remove from the griddle and set to the side.
- Add a thin layer of avocado oil to the heated griddle surface and spread it around with your spatula. Add the cooked and cooled Mexican rice to the oil and spread out in a thin layer. Allow the rice to heat up for about 5 minutes, and then move to the side of the griddle to continue cooking. Stir the rice occasionally as it continues to cook on the side of the griddle.
- Add about 2 tablespoons of avocado oil to the open area of the griddle. Add the sliced peppers, onions, and tomatoes to the oil and allow to cook for about 3-5 minutes untouched to develop a char. Lightly season the vegetables with taco seasoning, mix together, and saute the vegetables until tender. Add about 1 tablespoon of chopped cilantro and a squeeze of lemon juice to the vegetables. Then move them to the side of the griddle.
- Clear off a place on the griddle for the chicken, and add a bit more cooking oil to the griddle. Place each individual piece of chicken on the griddle spread out, then allow to cook on the first side for about 3-5 minutes to develop a char. Flip the chicken to the second side and continue to cook until almost done. Then, add a squeeze of lemon juice and some chopped cilantro and stir together. Continue to cook chicken until done.
- Plate the Mexican chicken and rice by adding a layer of rice to the bottom of the plate. Top with cooked vegetables and chicken. Pour warm cheese dip on top, and serve with your favorite Mexican toppings.