Cheesy skillet meal (Print)
Juicy chicken and fluffy rice cooked together with tangy tomatoes and creamy queso. Your family’s weeknight favorite made fast!
# Ingredients:
→ Main Ingredients
01 -
Diced, skinless chicken breasts
02 -
White rice (long-grain)
03 -
Homemade or store-bought queso
04 -
Canned tomatoes with green chilies (e.g., Rotel)
05 -
Chicken stock
→ Seasonings & Garnishes
06 -
Salt
07 -
Pepper
08 -
Garlic powder
09 -
Shredded cheddar (optional topping)
10 -
Cilantro for decoration
11 -
Olive oil
12 -
Onion powder
# Steps:
01 -
Warm up olive oil in a big pan over medium heat. Season the diced chicken with garlic and onion powder, salt, and pepper, then cook it until golden and fully done. Take it out and keep it aside.
02 -
In the same pan, mix uncooked rice, canned tomatoes with their juices, and chicken broth. Stir gently to blend everything.
03 -
Cover the pan and let it gently bubble for around 15 minutes, or until the rice is soft and the broth is gone.
04 -
Add queso and the cooked chicken back into the rice. Keep stirring until it’s creamy and gooey.
05 -
Scatter some shredded cheddar on top, letting it melt for that extra gooey layer.
06 -
Throw on some fresh cilantro before serving warm.
# Notes:
01 -
Want it spicier? Switch to Monterey Jack or pepper jack cheese.
02 -
Throw in some black beans or corn for more bite and flavor.
03 -
Swap for brown rice if you want it healthier, but cook it a little longer.