Chicken and Rice Roll Ups
Little chefs learn how to flatten chicken with this recipe and will eat up the final product! Our Chicken and Rice Roll Ups star U.S.-grown white long grain rice and serve 4.
This recipe is part of “The Kids’ Kitchen” series, a collection of approachable recipes that teach children the basics of cooking through the preparation, assembly, and plating of each dish (adults are asked to handle any oven or stovetop instructions).
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Servings4
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Serving Size1 roll, 1 cup rice mix
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Prep Time20 min
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Cook Time40 min
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Total Time1 hr
Ingredients
- 1 cup long grain white rice, uncooked
- 1¾ cups water
- 2 teaspoons ground cumin
- ¾ teaspoon salt, divided use
- 4 (6-ounces each) boneless skinless chicken breast
- 1 (4.25-ounce) can chopped mild green chilies
- 4 Colby and Monterey Jack cheese sticks
- 2 tablespoons extra virgin olive oil, divided use
- paprika to taste
Directions
- Preheat oven to 400 degrees F.
- Place the rice, water, cumin, and ½ teaspoon of the salt in a 13-inch by 9-inch baking pan coated with cooking spray. Stir until well blended and set aside.
- Working with one breast at a time, place a breast in a gallon-size resealable baggie, smooth side of the breast up. Using the bottom of a soup can or the smooth side of a meat mallet, pound the chicken breast to flatten slightly to about ¼ inch thickness (try not to tear or make holes in the chicken, if possible.) Remove from bag and place, smooth side down, onto a clean work surface or a large cookie sheet. Repeat with remaining chicken breasts.
- Spoon chilies evenly on top of the chicken pieces. Place a cheese stick on one end of each piece of chicken and roll up. Carefully place chicken breasts seam side down on top of the rice mixture in a single layer. Brush or drizzle 1 tablespoon of the oil evenly over the chicken and sprinkle with remaining ¼ teaspoon salt and paprika. Sprinkle any excess green chilies that may have fallen out while transferring to the baking pan evenly over all.
- Cover tightly and bake 40 minutes or until chicken is no longer pink and reaches180 degrees F, when inserted with a meat thermometer. Brush remaining 1 Tablespoon oil evenly over chicken pieces.
Makes 4 cups rice mixture plus 4 chicken rolls total.
Recipe Notes
If 6-ounce chicken breasts are not available, buy two 12-ounce chicken breasts and cut in half crosswise before flattening.It’s easier to flatten chicken if allowed to stand 15-20 minutes at room temperature first.
Nutrition Facts
- Serving 1 roll, 1 cup rice mix
- Calories 530
- Total Fat 16g
- Saturated Fat 4.5g
- Trans Fat 0g
- Cholesterol 140mg
- Sodium 1070mg
- Carbohydrates 42g
- Dietary Fiber 1g
- Sugar 1g
- Protein 50g