Description
A flavorful and easy one-pot dish with tender chicken, saffron rice, and creamy queso. Perfect for family dinners or meal prep!
Ingredients
Scale
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-sized pieces
- 1 tsp Goya Adobo Seasoning
- 1 (10 oz) pkg Vigo Saffron Yellow Rice
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
- 3 oz white queso dip
- 2 tbsp milk (skim, 1%, 2%, or whole milk)
- Cooking spray
Instructions
- Pat chicken dry with a paper towel and sprinkle with adobo seasoning.
- Heat oil in a Dutch oven or deep skillet over medium heat. Add chicken and cook for about 3 minutes on one side, then flip and cook another 3-4 minutes until browned.
- Add saffron rice, crumbled tomato bouillon cube (if using), and water. Stir and bring to a boil for 1 minute.
- Reduce heat to a simmer, cover with a tight-fitting lid, and cook for 20-25 minutes until the rice is tender.
- Stir in queso dip and milk. Fluff the rice with a fork to combine. Serve warm.
Notes
- Ensure the lid is tightly sealed to cook the rice properly. If there’s a steam vent, cover it with foil or tape.
- For a spicier version, add diced jalapeños or cayenne pepper when cooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Skillet/Dutch Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 369
- Sugar: 1g
- Sodium: 1000mg
- Fat: 5.8g
- Saturated Fat: 1.2g
- Carbohydrates: 43.3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 86mg