Mexican Chicken And Rice with Queso
A flavorful and easy-to-make Mexican dish featuring chicken, saffron rice, and creamy queso.
Equipment
- Dutch oven or deep skillet For cooking the chicken and rice together.
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1.5 lbs boneless, skinless chicken breast, cut into small pieces
- 1 tsp Goya Adobo Seasoning
- 10 oz Vigo Saffron Yellow Rice
- 1 cube Knorr Tomato Bouillon (optional)
- 2.5 cups water
- 3 oz White Queso Dip
- 2 tbsp milk (skim, 1%, 2%, or whole)
- 1 spray Cooking spray
Instructions
- Pat the chicken dry with a paper towel if it's wet. Sprinkle the adobo seasoning over the chicken and rub it in.
- Heat olive oil in a large dutch oven or deep skillet with a lid over medium heat. Add the seasoned chicken and cook for about 3 minutes on one side, then flip and cook for a few more minutes until browned and cooked through.
- Add the rice, crushed tomato bouillon cube, and water to the chicken. Stir well and bring to a boil for 1 minute. Reduce the heat to a simmer, cover, and cook for at least 20 minutes. Check the rice for doneness between 20-25 minutes.
- Once the rice is cooked, stir in the queso dip and milk. Fluff everything together with a fork.
- Serve warm and enjoy!
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.