Chicken with Cheesy Rice (Print Version)
# Ingredients:
01 -
2 cups of Gordo's Queso (Original Cheese Dip).
02 -
4 cups of Water.
03 -
½ diced Yellow Onion.
04 -
1 seasoning packet for Fajitas.
05 -
2 cups of White Rice (long-grain).
06 -
8 oz of Tomato Sauce.
07 -
3 tablespoons of Cooking Oil.
08 -
A tablespoon of Chicken Bouillon Powder.
09 -
3-4 diced, skinless, and boneless Chicken Breasts.
# Instructions:
01 -
Grab a big skillet or pot, warm 2 tablespoons of oil over medium heat, then toss in the onion. Stir for a few minutes before adding the rice.
02 -
Let the rice toast as you mix it around for 5-6 minutes, then pour in the tomato sauce.
03 -
Add water and sprinkle in the chicken bouillon powder. Follow rice packaging instructions and cook it fluffy.
04 -
Use a large pan on medium-high heat, warm a tablespoon of oil, and toss in your diced chicken. Season with the fajita spice mix and cook for 7-8 minutes or until the chicken hits 165°F inside.
05 -
Warm the queso by following the directions on the container.
06 -
Spoon the chicken over the cooked rice, then drizzle the warm queso on top before serving.
# Notes:
01 -
This meal fuses Mexican rice-style methods with creamy, American queso for a bold mix of flavors.
02 -
The rice picks up a richer taste by toasting first, plus the tomato sauce and bouillon make it pop.