Description
A delightful dish combining juicy chicken, fluffy rice, and creamy cheese in one pot, perfect for busy weeknights or leisurely weekend dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup queso (cheese sauce)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Sprinkle the chicken breasts with chili powder, cumin, salt, and pepper.
- Place the chicken in the heated pan and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add the long-grain rice to the same pan and toast for 1-2 minutes over medium heat, stirring frequently.
- Pour in the chicken broth and bring to a gentle simmer.
- Nestle the cooked chicken back into the pan with the rice.
- Cover the pan and reduce the heat to low, cooking for about 18-20 minutes until the rice is tender.
- Stir in the queso until well combined.
- Garnish with chopped cilantro and serve warm.
Notes
Use fresh ingredients for the best flavor. For a vegetarian option, swap chicken for black beans or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Mexican chicken, rice, cheese, one pot meal, family dinner