Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 chicken breasts (boneless/skinless and cut into cubes)
  • 1 ounce Taco Seasoning (Click for Homemade Recipe!)
  • 1 ½ tablespoons water
  • 1 cup half and half
  • 2 cups instant white rice
  • 1 cup Queso Blanco (White Queso) (homemade or store bought, melted)
  • 1 cup salsa (thin restaurant style salsa)
  • 1/4 fresh cilantro (chopped, plus more for garnish)
  • 1 can Green Chiles (4.5 ounce can, drained)
  • ½ cup pico de gallo
  • 1 cup Mexican blend cheese (shredded)

Instruction

  • 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 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 half & half 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 chiles, and pico de gallo into the rice mixture.
  • Add the chicken back to skillet and nestle into the rice.
  • Cover with the 1 cup 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.
  • Enjoy!