Queso Chicken and Rice (Print Version)
Taco-seasoned chicken and tomato rice cooked in one skillet, finished with a warm drizzle of queso for a quick, cheesy weeknight dinner.
# Ingredients:
→ For the chicken
01 -
1 1/4 lb (570 g) boneless, skinless chicken breasts, cut into 3/4-inch cubes
02 -
1 tablespoon olive oil
03 -
1 packet (1 oz / 28 g) taco seasoning
→ For the rice
04 -
1 cup (160 g) yellow onion, diced
05 -
2 cups (370 g) long grain white or jasmine rice, uncooked
06 -
1 can (8 oz / 227 g) tomato sauce
07 -
1 teaspoon tomato bouillon
08 -
1 teaspoon chicken bouillon granules
09 -
3 cups (710 ml) water
10 -
1/2 teaspoon salt, to taste
→ To finish
11 -
1 1/2 cups (about 12 oz / 340 g) warm queso dip or nacho cheese sauce
12 -
1/4 cup chopped fresh cilantro, optional
13 -
Lime wedges, for serving
14 -
Sliced fresh or pickled jalapeños, optional
# Instructions:
01 -
Toss the diced chicken with the olive oil and taco seasoning. Heat a large deep skillet over medium-high heat and sear the chicken for 4-5 minutes, turning occasionally, until browned on the outside and no longer pink (it will finish cooking later). Remove to a plate.
02 -
In the same skillet, add the diced onion and cook for 2 minutes in the leftover drippings. Stir in the rice and toast it for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
03 -
Pour in the water and tomato sauce, then stir in the tomato bouillon and chicken bouillon. Bring the mixture to a simmer over medium heat, stirring once to dissolve the bouillon.
04 -
Tuck the seared chicken and its juices back into the skillet. Cover tightly, reduce the heat to low, and simmer for 18-20 minutes without lifting the lid, until the rice is tender and the chicken reaches 165°F in the thickest piece.
05 -
Turn off the heat and let the skillet sit covered for 5 minutes. This lets the rice finish absorbing the last of the liquid.
06 -
Warm the queso dip until pourable, then drizzle it generously over the top of the skillet. Garnish with cilantro, a squeeze of lime, and jalapeño if using, then serve straight from the pan.
# Notes:
01 -
Serve straight from the skillet for a casual, family-style meal, or portion it into bowls.
02 -
Leftovers keep in the refrigerator for 3 to 4 days in a sealed container.