Chicken and Rice Dish (Print Version)
# Ingredients:
01 -
3-4 Boneless Skinless Chicken Breasts, diced.
02 -
3 tablespoons Vegetable Oil.
03 -
½ Yellow Onion, diced.
04 -
2 Cup Long Grain White Rice.
05 -
8 ounces Tomato Sauce.
06 -
4 cups Water.
07 -
1 Tablespoon Chicken Bouillon Powder.
08 -
1 Fajita Seasoning Packet.
09 -
2 cups Cheese Dip (Gordo's Original Queso).
# Instructions:
01 -
In a large pot or skillet over medium heat add in 2 tablespoons of oil and the onions. Cook onions for 2-3 minutes then add rice.
02 -
Stir rice often and allow it to toast for 5-6 minutes then add tomato sauce.
03 -
Pour in water and season with chicken bouillon powder. Cook according to package instructions until fluffy.
04 -
In a large skillet over medium-high heat, add 1 tablespoon oil and diced chicken. Season with fajita seasoning packet and cook 7-8 minutes until internal temp reaches 165 degrees.
05 -
Heat queso according to package instructions.
06 -
Serve chicken over rice and top with warm queso dip.
# Notes:
01 -
This dish combines traditional Mexican rice cooking methods with American-style cheese sauce for a fusion comfort food.
02 -
The rice gets extra flavor from toasting and the addition of tomato sauce and bouillon.