Queso Salsa Chicken Rice (Print Version)

Tender chicken and rice simmered in salsa, finished with a glossy queso sauce, all in one skillet in about 45 minutes.

# Ingredients:

→ For the chicken

01 - 1.5 lb (680 g) boneless, skinless chicken breasts, diced into 1-inch pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - Salt and black pepper, to taste

→ For the rice and queso sauce

07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced
09 - 1.5 cups (300 g) long-grain white rice, uncooked
10 - 2.5 cups (600 ml) low-sodium chicken broth
11 - 1 cup (240 g) thick, chunky salsa
12 - 1 cup (240 ml) half-and-half
13 - 8 oz (225 g) queso blanco or Monterey Jack cheese, shredded
14 - 1 (4 oz / 115 g) can diced green chiles, optional
15 - 1/4 cup (10 g) chopped fresh cilantro
16 - 1 lime, cut into wedges, for serving

# Instructions:

01 - Toss the diced chicken with chili powder, cumin, garlic powder, salt, and pepper. Sear in olive oil in a large deep skillet over medium-high heat for about 5 minutes, until browned on the outside. It does not need to be cooked through yet. Remove to a plate.
02 - Lower the heat slightly and cook the diced onion in the same skillet for 3 to 4 minutes until translucent. Add the garlic and cook for 30 seconds more, until fragrant.
03 - Stir in the rice, chicken broth, and salsa, scraping up any browned bits from the bottom of the pan. Bring to a simmer, cover, and cook for 18 to 20 minutes without lifting the lid, until the rice is tender and most of the liquid is absorbed.
04 - Nestle the seared chicken and its juices back into the rice. Cover and cook for another 5 minutes, until an instant-read thermometer reads 165°F (74°C) in the thickest piece.
05 - Remove the pan from the heat. Stir in the half-and-half, then add the shredded cheese a handful at a time, stirring until each addition melts smoothly. Fold in the green chiles if using.
06 - Cover and let the pan rest off the heat for 5 minutes so the sauce thickens slightly. Scatter with cilantro and serve with lime wedges.

# Notes:

01 - Use an instant-read thermometer to confirm the chicken reaches 165°F rather than judging doneness by color.
02 - Keep the lid on during the rice simmer; lifting it repeatedly is the most common cause of unevenly cooked rice.

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