Cheesy Chicken & Rice (Print Version)
# Ingredients:
01 -
2 cups of creamy cheese dip (use Gordo's Original Queso).
02 -
3 to 4 chicken breasts, diced without bones or skin.
03 -
Half a yellow onion, finely chopped.
04 -
2 cups of long-grain white rice.
05 -
8 oz can of tomato sauce.
06 -
4 cups of water for cooking.
07 -
A tablespoon of powdered chicken bouillon.
08 -
1 packet of fajita seasoning.
09 -
3 tablespoons of vegetable oil.
# Instructions:
01 -
Warm up the queso following the directions on the package until smooth.
02 -
Heat 2 tablespoons of oil in a big pan or pot over medium heat. Toss in the onions and cook just a couple of minutes before adding the rice to the same pot.
03 -
Stir the rice frequently and toast it for about 5 or 6 minutes. Then, pour in the tomato sauce.
04 -
Add water into the pot with a sprinkle of chicken bouillon. Let it cook until the rice is soft and fluffy, following the instructions on the rice package.
05 -
In a large pan over medium-high heat, heat 1 tablespoon of oil. Toss in the chicken pieces and fajita seasoning, and cook for about 7–8 minutes, making sure they’re fully done (165°F inside).
06 -
Spoon the fluffy rice onto a plate, top it with cooked chicken, then drizzle warm queso on top. Serve hot!
# Notes:
01 -
This meal blends the traditional way of cooking Mexican rice with cheesy American flavors to create a hearty dish.
02 -
Toasting the rice and adding tomato sauce and bouillon bring out stronger, richer flavors.