Description
A comforting dish combining tender chicken, hearty rice, and a creamy cheese sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup white rice
- 1 can diced tomatoes with green chilies
- 2 cups chicken broth
- 1 cup queso cheese (or shredded cheese of choice)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot or skillet, heat olive oil over medium heat.
- Add onions and bell peppers. Sauté until soft, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add cubed chicken to the pot, season with salt, pepper, and chili powder. Cook until the chicken is browned, about 5-7 minutes.
- Stir in white rice, diced tomatoes, and chicken broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid is absorbed.
- Stir in queso cheese until melted and creamy.
- Serve warm and enjoy this delightful dish with loved ones!
Notes
Pair with a fresh salad or tortilla chips, and consider adding sour cream or fresh cilantro on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg