Description
A creamy and flavorful one-pot dish featuring seasoned chicken, rice, and a rich queso topping.
Ingredients
Scale
- 2 cups long-grain white rice
- ½ yellow onion, diced
- 2 tablespoons vegetable oil
- 8 oz can tomato sauce
- 4 cups water
- 1 tablespoon chicken bouillon powder
- 3–4 boneless, skinless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1 packet fajita seasoning
- 2 cups prepared cheese dip (such as Gordo’s Original Queso)
Instructions
- In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
- Stir in the rice and toast for 5–6 minutes, stirring often, until lightly golden.
- Add tomato sauce, water, and bouillon powder. Cook according to rice package instructions until fluffy and the liquid is absorbed.
- In a separate skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and sprinkle with fajita seasoning. Cook for 7–8 minutes, stirring occasionally, until fully cooked (internal temp 165°F / 74°C).
- Warm the cheese dip according to package instructions until hot and pourable.
- Spoon a bed of rice onto plates or bowls. Top with fajita-seasoned chicken, then drizzle generously with warm queso. Serve hot and enjoy creamy Tex-Mex comfort!
Notes
- Feel free to customize by adding vegetables like bell peppers or corn for added flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg