Chicken Con Queso

Ingrédients

• 1 tablespoon olive oil
• 3 large boneless skinless chicken breasts, cut into cubes
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 1/2 tablespoons water
• 1 cup half and half or heavy cream
• 2 cups instant white rice
• 1 cup premade queso blanco (white queso from the store) (I really like Gordo’s brand), melted
• 1 cup restaurant style salsa (thin salsa)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/2 cup pico de gallo or chopped tomatoes
• 1 cup Mexican blend cheese

Préparation

1. 1

   Heat the chicken cubes and olive oil in a large skillet over medium/high heat.

2. 2

   Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 1/2 tablespoons water to assist with coating all the chicken.

3. 3

   Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.

4. 4

   Place chicken on a plate and cover in foil to retain heat. Set aside.

5. 5

   In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.

6. 6

   Stir in cilantro, green chiles, and pico de gallo into the rice mixture. Add the chicken back to skillet and nestle into the rice.

7. 7

   Cover with the 1 cup cheese. Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top.

8. 8

   Garnish with more cilantro if desired.