Description
Tender adobo-seasoned chicken, saffron yellow rice, and creamy white queso come together in one skillet for a comforting 30-minute dinner.
Ingredients
Scale
- 2 teaspoons olive oil
- 1½ pounds boneless, skinless chicken breast, cut into small bite-size pieces
- 1 teaspoon Goya Adobo Seasoning
- 10 ounces Vigo Saffron Yellow Rice, also called arroz amarillo
- 1 Knorr Tomato Bouillon cube, crushed, optional
- 2½ cups water
- 3 ounces refrigerated white queso dip
- 2 tablespoons milk, any fat percentage
- Cooking spray
- Optional toppings: chopped cilantro, lime wedges, sliced jalapeños, salsa, or diced tomatoes
Instructions
- Pat the chicken dry with paper towels, then cut it against the grain into evenly sized bite-size pieces.
- Season the chicken thoroughly with the adobo seasoning.
- Coat a large Dutch oven or deep nonstick skillet with cooking spray, then heat the olive oil over medium heat.
- Add the chicken in an even layer and cook undisturbed for about 3 minutes.
- Turn the chicken and cook for another 3 to 4 minutes, or until browned and cooked through.
- Add the yellow rice, crushed tomato bouillon, and water. Stir well.
- Bring the mixture to a boil and cook for 1 minute.
- Reduce the heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
- Check the rice for tenderness. If needed, cover and cook for up to 5 additional minutes.
- Stir the queso dip and milk together, then add the mixture to the cooked chicken and rice.
- Fluff gently with a fork until the queso evenly coats the rice and chicken.
- Serve immediately with your preferred toppings.
Notes
- Use a tight-fitting lid without an open steam vent so the rice cooks evenly.
- If the lid has a steam vent, cover the hole securely with a small piece of foil.
- Do not lift the lid during the first 20 minutes of cooking.
- Cut the chicken against the grain for more tender pieces.
- Refrigerated white queso dip gives the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of milk or water to loosen the queso sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 369
- Sugar: 1
- Sodium: 1000
- Fat: 5.8
- Saturated Fat: 1.2
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 43.3
- Fiber: 0
- Protein: 34
- Cholesterol: 82