Description
A creamy one-pot Mexican dish featuring seared chicken, saffron rice, and melted queso blanco. Ready in 40 minutes, this bold and comforting meal offers balanced nutrition and customizable toppings for weeknight or festive servings.
Ingredients
Olive Oil
2 tbsp
Boneless Chicken Breast
1.5 lbs
Goya Adobo Seasoning
1 tsp
Vigo Saffron Rice
10 oz
Knorr Tomato Bouillon
1 cube
Water
2.5 cups
White Queso Dip
3 oz
Milk
2 tbsp
Instructions
Pat the Chicken
Place chicken on paper towels. Press until fully dry to ensure proper searing. Season both sides with adobo seasoning.
Heat the Oil
In a large skillet or Dutch oven, heat olive oil over medium heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through.
Combine Ingredients
Stir in saffron rice, crushed bouillon cube, and water. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
Add Queso and Milk
Stir in queso dip and milk until melted and integrated. Cook uncovered for 5 minutes. Fluff rice and serve.
Notes
Use thighs or rotisserie chicken for juicier results
Chicken broth can replace water for richer flavor
Queso blanco can be substituted with Oaxaca or mozzarella
Pair with avocado or black beans for added protein
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 50mg