Cheesy Chicken Rice Bowl (Printable Version)
# What You'll Need:
01 -
3-4 Chicken Breasts without skin or bones, cut into chunks.
02 -
3 tablespoons Cooking Oil.
03 -
½ Onion (Yellow), chopped small.
04 -
2 Cup White Rice (Long Grain).
05 -
8 ounces Sauce from Tomatoes.
06 -
4 cups Water.
07 -
1 Tablespoon Powdered Chicken Bouillon.
08 -
1 Packet of Fajita Spice Mix.
09 -
2 cups Queso Dip (Gordo's Original).
# Preparation Steps:
01 -
Pour 2 tablespoons oil into a big pot over medium heat and toss in the onions. Let them cook 2-3 minutes before adding your rice.
02 -
Keep the rice moving in the pan to avoid burning and let it brown for 5-6 minutes, then dump in the tomato sauce.
03 -
Add water and sprinkle in chicken bouillon powder. Follow the rice package directions until it's light and fluffy.
04 -
Heat 1 tablespoon oil in another big pan on medium-high, add the chicken pieces. Sprinkle with fajita mix and cook about 7-8 minutes until chicken reaches 165 degrees inside.
05 -
Follow the package instructions to warm up the queso dip.
06 -
Pile some chicken on top of your rice and drizzle with the hot queso.
# Additional Tips:
01 -
This meal blends Southwest rice cooking techniques with creamy American cheese topping for a homestyle crossover dish.
02 -
Your rice gets a flavor boost from browning it first and mixing in tomato sauce with chicken flavoring.