Description
A cozy weeknight one pot meal of tender chicken, fluffy rice, and creamy queso cheese.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup long-grain rice
- 1 packet taco seasoning
- 2 cups chicken broth
- 1 cup queso cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the cubed chicken, seasoning with salt and pepper. Cook until browned.
- Stir in the long-grain rice and taco seasoning until combined.
- Pour in the chicken broth, stirring to mix everything.
- Bring to a boil, then cover and reduce the heat. Let simmer for about 20 minutes, or until rice is tender.
- Remove from heat and stir in the queso cheese until melted.
- Serve warm, garnished with cilantro and diced tomatoes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican