Mexican Style Chicken Con Queso
Prep
30 Minutes
Total Time
30 Minutes
Servings
4
Ingredient List
- 1 tablespoon (15 mL) olive oil
- 3 large boneless skinless chicken breasts, cut into cubes
- 1 packet (24 g) Old El Paso™ Taco Seasoning Mix
- 1 ½ tablespoons (20 mL) water
- 1 cup (250 mL) half and half or heavy cream
- 2 cups (500 mL) instant white rice
- 1 cup (250 mL) premade queso blanco, melted
- 1 cup (250 mL) restaurant style salsa (thin salsa)
- ¼ cup (50 mL) chopped fresh cilantro, plus more for garnish
- 1 can (113 mL) Old El Paso™ Chopped Green Chilies
- ½ cup (125 mL) pico de gallo or chopped tomatoes
- 1 cup (250 mL) Mexican blend cheese
Preparation
- Heat the chicken cubes and olive oil in a large skillet over medium/high heat.
- Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 ½ tablespoons (20 mL) water to assist with coating all the chicken.
- Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.
- Place chicken on a plate and cover in foil to retain heat. Set aside.
- In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
- Stir in cilantro, green chilies, and pico de gallo into the rice mixture. Add the chicken back to skillet and nestle into the rice.
- Cover with 1 cup (250 mL) cheese. Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top.
- Garnish with more cilantro if desired.
Expert Tips
- Pico de gallo is a fresh salsa typically made with chopped tomatoes, red onion, jalapeños, cilantro and lime juice. You likely will find it in the produce section of your local grocery store.
- Instant rice has been precooked and dried, so it will cook completely in less than half the time of regular rice.