Queso Chicken Rice Skillet (Printable Version)
One-pot skillet featuring seasoned chicken, fluffy rice, and creamy queso for an easy, flavorful meal.
# Everything You’ll Need:
→ Rice and Aromatics
01 -
2 cups long-grain white rice
02 -
0.5 yellow onion, diced
03 -
2 tablespoons vegetable oil
→ Liquids and Seasoning
04 -
8 fl oz tomato sauce (1 can)
05 -
4 cups water
06 -
1 tablespoon chicken bouillon powder
→ Chicken
07 -
3 to 4 boneless, skinless chicken breasts, diced
08 -
1 tablespoon vegetable oil
09 -
1 packet fajita seasoning
→ Cheese
10 -
2 cups prepared cheese dip (e.g., Gordo’s Original Queso)
# Steps to Cook:
01 -
Heat 2 tablespoons of vegetable oil in a large pot or deep skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened.
02 -
Add long-grain white rice to the pot and toast for 5 to 6 minutes, stirring frequently until lightly golden.
03 -
Stir in tomato sauce, water, and chicken bouillon powder. Cook covered following rice package instructions until rice is fluffy and liquid is absorbed.
04 -
In a separate skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add diced chicken and sprinkle fajita seasoning evenly. Cook for 7 to 8 minutes, stirring occasionally, until chicken reaches internal temperature of 165°F (74°C).
05 -
Heat cheese dip according to package directions until hot and pourable.
06 -
Plate a bed of cooked rice, top with fajita-seasoned chicken, then drizzle generously with warm queso. Serve immediately.
# Extra Suggestions:
01 -
Add vegetables such as bell peppers or corn to enhance flavor and nutrition. Store leftovers refrigerated up to 3 days.