Pollo Loco - Mexican Chicken and Rice with Queso

• porce: 5 servings
• aktivní čas: 5 minutes
• celkový čas: 30 minutes

Ingredience

2 tsp olive oil

1 ½ lbs uncooked boneless skinless chicken breast (cut into small bite size pieces)

1 tsp Goya Adobo Seasoning

1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)

1 cube Knorr Tomato Bouillon (optional)

2½ cups water

3 oz White Queso Dip (*see notes)

2 tbsp milk (skim, 1%, 2%, or whole all work)

cooking spray

Pokyny

If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.

Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.

When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.

When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*