Mexican Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds chicken breast, patted dry
02 -
3 ounces white queso
03 -
2 tablespoons milk
04 -
10 ounces saffron yellow rice
05 -
1 cube tomato bouillon
06 -
2½ cups water
→ Seasonings & Oil
07 -
1 teaspoon adobo seasoning
08 -
2 teaspoons olive oil
09 -
Cooking spray
→ Optional Garnish
10 -
Fresh cilantro, chopped
11 -
Lime wedges
# Instructions:
01 -
Pat your chicken breasts dry with paper towels. Sprinkle the adobo seasoning over all sides of the chicken and rub it in well.
02 -
Heat up your olive oil in a large skillet over medium heat. Add the chicken and cook until it gets a nice golden brown color, about 3 minutes on each side.
03 -
Toss in the saffron yellow rice, water, and tomato bouillon cube right into the skillet with your browned chicken. Give everything a good stir to mix it all together, then bring it up to a gentle boil.
04 -
Once it's boiling, turn the heat down to low, pop a lid on the skillet, and let everything simmer away for 20-25 minutes. Check that the rice is tender before turning off the heat.
05 -
When the rice is perfectly cooked, add the white queso and milk to the skillet. Use a fork to fluff and mix everything together until the cheese is nice and melty.
06 -
Scoop generous portions onto plates, making sure everyone gets a good bit of chicken, cheesy rice, and all that flavor. Serve while it's still hot and steamy.
# Notes:
01 -
This one-pan Mexican-inspired dish combines tender chicken with saffron-infused rice and creamy queso for a comforting family meal.
02 -
For extra flavor, top with fresh cilantro or a squeeze of lime juice before serving.
03 -
Pairs perfectly with a side of black beans or a simple green salad for a complete meal.