Mexican Chicken and Rice with Queso Recipe

Ingredients

• 2 tsp olive oil
• 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
• 1 tsp Goya Adobo Seasoning
• 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo)
• 1 cube Knorr Tomato Bouillon (optional)
• 2 1/2 cups water
• 3 oz White Queso Dip
• 2 tbsp milk (skim, 1%, 2%, or whole milk all work)
• cooking spray

Instructions

1. 1

   Prepare the Chicken: If the chicken pieces seem wet, pat them dry with a paper towel. Sprinkle the chicken evenly with Goya Adobo Seasoning and rub it in thoroughly to coat all pieces.

2. 2

   Cook the Chicken: Heat olive oil in a large Dutch oven or a non-stick deep skillet with a tight-fitting lid over medium heat. Add the seasoned chicken pieces and cook on one side undisturbed for about 3 minutes until browned, then turn and continue cooking until the chicken is cooked through and evenly browned.

3. 3

   Add Rice and Broth: To the cooked chicken, add the package of Vigo Saffron Yellow Rice, crush and add the Knorr Tomato Bouillon cube (if using), and pour in 2½ cups of water. Stir the mixture and bring it to a boil for one minute.

4. 4

   Simmer the Rice: Reduce the heat to low and cover the pot tightly with a lid without any steam holes. Let the rice simmer for at least 20 minutes, checking after 20 minutes for doneness. The rice should be tender and fully cooked by 25 minutes.

5. 5

   Finish with Queso: Once the rice is cooked, add the white queso dip and milk to the pot. Fluff the mixture gently with a fork to combine everything evenly and serve warm.