Description
A flavorful Mexican dish of adobo‑seasoned chicken cooked with saffron yellow rice, topped with creamy white queso.
Ingredients
- 3 oz white queso
- 2 tsp olive oil
- 2 tbsp milk
- 1.5 lbs chicken breast
- 1 tsp adobo seasoning
- 10 oz saffron yellow rice
- 1 cube tomato bouillon
- 2½ cups water
- Cooking spray
Instructions
- Pat the chicken breasts dry with paper towels, if necessary. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
- In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
- Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20‑25 minutes. Check the rice for doneness before removing from heat.
- When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
- Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes
- For added flavor, you can top the dish with fresh cilantro or a squeeze of lime juice before serving.
- This dish pairs well with a side of black beans or a simple salad.
Nutrition
- Calories: 400
- Fat: 16 g
- Carbohydrates: 35 g
- Protein: 28 g
