Mexican cheesy chicken rice (Print-Friendly Version)
Savory seasoned chicken paired with fluffy Mexican rice and melted cheese sauce for a satisfying dish.
# What You'll Need:
→ Protein
01 -
450 grams boneless skinless chicken breasts, diced
→ Rice
02 -
190 grams long grain white rice
03 -
120 milliliters tomato sauce
04 -
480 milliliters water
05 -
7 grams chicken bouillon powder
→ Vegetables
06 -
1 medium yellow onion, diced
→ Oils & Fats
07 -
30 milliliters vegetable oil
→ Seasonings
08 -
28 grams fajita or taco seasoning packet
→ Toppings
09 -
240 grams queso blanco cheese dip
# How to Make It:
01 -
Heat 15 milliliters of vegetable oil in a large pot over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened.
02 -
Add the rice to the pot with the onions and stir frequently for 5 to 6 minutes, allowing the rice to lightly toast without browning.
03 -
Stir in the tomato sauce, then pour in the water and sprinkle with chicken bouillon powder. Cover and cook according to package instructions until the rice is tender and fluffy.
04 -
In a separate large skillet, heat the remaining 15 milliliters of vegetable oil over medium-high heat. Add the diced chicken and season with the fajita seasoning. Cook for 7 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 74°C.
05 -
Heat the queso blanco cheese dip following the package instructions until warm and smooth.
06 -
Plate the cooked rice, top with the seasoned chicken, and drizzle evenly with the warm cheese sauce. Serve immediately.
# Additional Tips:
01 -
Allow the dish to cool completely before storing leftovers in an airtight container to preserve texture and flavor.