Cheesy Chicken Rice (Print Version)
# Ingredients:
01 -
3–4 diced chicken breasts, no bones or skin.
02 -
3 tbsp cooking oil.
03 -
Half a yellow onion, chopped up.
04 -
2 cups of long white rice.
05 -
1 small can (8 oz) of tomato sauce.
06 -
4 cups of water.
07 -
1 tbsp powdered chicken bouillon.
08 -
1 packet of fajita-style seasoning.
09 -
2 cups of warm queso (use Gordo's Original Cheese Dip).
# Instructions:
01 -
Heat 2 tbsp of oil in a wide pan or pot over medium. Toss in the onions and cook for about 2–3 minutes. Add the rice once that's done.
02 -
Keep stirring the rice so it doesn't burn. Let it brown for 5–6 minutes, then pour in the tomato sauce.
03 -
Stir in the water and sprinkle in the chicken bouillon. Follow the rice package's directions and cook until it's nice and soft.
04 -
Heat up 1 tbsp oil in a large frying pan on medium-high heat. Throw in the diced chicken, sprinkle with fajita seasoning, and cook for 7–8 minutes, checking it hits 165°F inside.
05 -
Heat the cheese sauce by following its heating instructions.
06 -
Scoop the chicken over the cooked rice. Pour warmed queso dip on top before eating.
# Notes:
01 -
This meal mixes the taste of Mexican-style rice with the creaminess of an American queso topping.
02 -
Toasting the rice first and using both bouillon and tomato sauce adds a deeper flavor.