Creamy skillet dinner (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Chopped boneless chicken breasts
02 -
White rice (long-grain preferred)
03 -
Queso sauce (can be homemade or ready-made)
04 -
Broth made from chicken
05 -
Canned tomatoes with green chilies (such as Rotel)
→ Spices & Extras
06 -
Powdered garlic
07 -
Powdered onion
08 -
Cooking olive oil
09 -
Optional topping: shredded cheddar cheese
10 -
Fresh cilantro (to decorate)
11 -
Seasoning salt
12 -
Ground black pepper
# Instructions:
01 -
Warm up some olive oil over medium heat in a big pan. Toss diced chicken with garlic, onion, salt, and pepper, then cook until golden and done. Take it out once cooked and keep nearby.
02 -
Keep using the same pan, and toss in the uncooked grain, chicken broth, and canned tomatoes with their liquid. Stir it all together evenly.
03 -
Cover with a lid, lower the heat to a simmer, and leave it to cook for about 15 minutes. The rice should absorb the broth and be thoroughly cooked by then.
04 -
Add the queso sauce and the cooked chicken pieces, then mix well until everything is creamy and smooth.
05 -
For extra cheesiness, sprinkle grated cheddar over the top and wait for it to melt.
06 -
Top with cilantro before serving and enjoy while warm!
# Notes:
01 -
Spice it up by swapping cheddar for pepper jack or Monterey Jack.
02 -
Mix in corn or black beans for more flavor and texture.
03 -
You can use brown rice instead, but adjust cooking time to suit it.