Description
A delicious and easy one-pot meal featuring cheesy chicken and rice, perfect for a quick dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup long-grain white rice
- 1 can (15 ounces) diced tomatoes with green chilies, undrained
- 2 cups chicken broth
- 1 cup queso cheese sauce
- 1 cup shredded cheddar cheese
- 1/2 cup frozen corn (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chicken, salt, black pepper, garlic powder, and onion powder. Sauté until golden brown and fully cooked, about 5 to 7 minutes.
- Incorporate the rice, undrained diced tomatoes, chicken broth, and corn if desired.
- Bring the mixture to a vigorous boil.
- Lower the heat to a gentle simmer, cover the pot, and cook for 18 to 20 minutes, or until the rice is soft and has absorbed most of the liquid.
- Remove from heat and mix in the queso cheese sauce and half of the shredded cheddar until well blended.
- Top with the remaining cheddar cheese, cover the pot, and let sit for about 5 minutes to allow the cheese to melt.
- Garnish with chopped cilantro before serving.
Notes
- Feel free to add more vegetables like bell peppers or peas for extra nutrition.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg