Description
Enjoy a delicious and comforting meal with this Mexican Chicken and Rice with Queso. Tender chicken pieces cooked in vibrant spices, fluffy saffron rice, and a creamy queso sauce make this dish a delightful addition to your dinner table.
Ingredients
Scale
- 2 tsp olive oil
- 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1 tsp Goya Adobo Seasoning
- 1 (10 oz) pkg Vigo Saffron Yellow Rice
- 1 cube Knorr Tomato Bouillon (optional)
- 2 cups water
- 3 oz white queso dip
- 2 tbsp milk (any type)
- Cooking spray
Instructions
- Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with Goya Adobo Seasoning. Cook until browned and cooked through, about 5-7 minutes. - Prepare the Rice:
While the chicken is cooking, bring 2 cups of water to a boil in a separate pot. Add the Vigo Saffron Yellow Rice and Knorr Tomato Bouillon if using. Stir, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed. - Combine Chicken and Rice:
Once the chicken is cooked, reduce heat to low and stir in the cooked saffron rice. Mix well. - Make the Queso Sauce:
In a small saucepan over low heat, combine the white queso dip and milk. Stir constantly until the queso is smooth and heated through. - Finish and Serve:
Pour the queso mixture over the chicken and rice, stirring to evenly coat. Cook for an additional 2-3 minutes until everything is heated through. - Serve hot and enjoy!
Notes
Feel free to garnish with fresh cilantro or diced tomatoes for added flavor and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes