The Mexican Plate from Taco Cabana features tender grilled chicken, seasoned rice, refried beans, and warm flour tortillas, presented as a colorful and satisfying meal with a blend of savory and spicy flavors.
Equipments
- Grill
- Tongs
- Rice cooker or pot
- Saucepan
- Skillet or sauté pan
- Stovetop
- Serving plates
- Tortilla warmer
- Ladle
- Spatula
- Cutting board
- Chef's knife
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups long grain white rice
- 3 cups chicken broth
- 1/2 cup tomato sauce
- 1 teaspoon ground coriander
- 1/4 cup chopped fresh cilantro
- 2 cups refried beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced pickled jalapeños
- 8 (8-inch) flour tortillas
- Lime wedges (for serving)
Ensure the chicken breast is boneless and skinless for even grilling and optimal tenderness. Use chicken broth instead of water to cook the long grain white rice, enhancing the flavor profile with subtle savory notes. Fresh cilantro and ground coriander contribute authentic Mexican aromas that distinguish this dish; avoid substituting these with dried herbs to preserve freshness. Refried beans should be warmed gently to maintain creamy texture, while the shredded cheddar cheese adds a sharp contrast when melted. Your Mexican Plate from Taco Cabana copycat menu will capture the vibrant balance of smoky, spicy, and tangy flavors that define this classic Tex-Mex meal.
Instructions
- Preheat grill.
- Mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl.
- Coat chicken breasts with spice mixture.
- Grill chicken until cooked through, turning with tongs; set aside.
- Rest chicken, then slice on a cutting board with chef’s knife.
- Rinse rice under cold water.
- In a rice cooker or pot, combine rice, chicken broth, tomato sauce, and ground coriander.
- Cook rice until fluffy and liquid is absorbed.
- Stir in chopped cilantro.
- Warm refried beans in a saucepan over medium heat.
- Stir in shredded cheddar cheese until melted.
- Warm flour tortillas in a skillet or tortilla warmer.
- Arrange sliced chicken, seasoned rice, and refried beans on serving plates.
- Garnish with diced tomatoes and pickled jalapeños.
- Serve with warm tortillas and lime wedges.
Substitution
This Mexican Plate from Taco Cabana copycat menu can be adapted using boneless, skinless chicken thighs instead of breasts for juicier meat. If you don't have a grill, cook the chicken in a skillet over medium-high heat to achieve a nice sear. Substitute chicken broth with vegetable broth to make the rice suitable for vegetarians. Flour tortillas can be swapped with corn tortillas for a gluten-free option without compromising authenticity. Keep your lime wedges handy to add a fresh zesty kick to your dish before serving.
Tips
Ensure the chicken is properly rested after grilling to retain its juices and prevent dryness when slicing. Rinsing the rice thoroughly under cold water before cooking helps remove excess starch, resulting in fluffier, less sticky rice. When warming refried beans, stir frequently to evenly melt the cheddar cheese and prevent burning or sticking to the saucepan. Your tortillas stay soft and pliable if warmed gently in a skillet or tortilla warmer without overheating.
Nutritions
The Mexican Plate from Taco Cabana provides a balanced combination of protein, carbohydrates, and fats. Grilled chicken breast offers a lean source of protein essential for muscle repair and growth. Seasoned rice cooked with chicken broth and tomato sauce supplies complex carbohydrates and contributes to your daily energy needs. Refried beans enriched with cheddar cheese add fiber, calcium, and healthy fats, supporting digestion and bone health.
Storage
Store leftover grilled chicken, seasoned rice, and refried beans in separate airtight containers to maintain freshness and flavor. Keep the tortillas wrapped in foil or plastic wrap at room temperature or refrigerate if storing for more than a day. To reheat, gently warm the chicken and rice in a skillet or microwave, and heat the beans over low heat, stirring occasionally to avoid burning.
Variation or Alternatives
You can swap the boneless chicken breast with skirt steak or shrimp for a different protein option. Instead of using flour tortillas, try warm corn tortillas to add an authentic Mexican touch. Substitute refried beans with black beans or pinto beans cooked with garlic and onions for extra flavor. Incorporate diced avocado or guacamole as a creamy topping to enhance the dish's texture and richness.
Allergies
Your Mexican Plate from Taco Cabana contains common allergens such as dairy in the shredded cheddar cheese and gluten in the flour tortillas, which may cause reactions for those with lactose intolerance or gluten sensitivity. The dish also includes spices like chili powder, cumin, and paprika that could trigger allergic responses in sensitive individuals. Always verify ingredient lists and inform the restaurant about any food allergies to ensure your meal is safe.
Why this recipe?
Mexican Plate from Taco Cabana features authentic, bold flavors crafted from fresh ingredients like seasoned meats, tangy salsas, and warm handmade tortillas. Its balanced combination of savory, spicy, and zesty tastes provides a satisfying and memorable dining experience that resonates with Mexican cuisine lovers. You can recreate this popular dish at home, saving money and customizing the flavors to fit your preferences while enjoying the same rich authenticity. Making a copycat version is worth it for anyone seeking the convenience and fun of a homemade Mexican feast.