Mexican Cuisine (Print Version)
Ingredients:
01 -
3 oz white queso.
02 -
2 tsp olive oil.
03 -
2 tbsp milk.
04 -
1.5 lbs chicken breast.
05 -
1 tsp adobo seasoning.
06 -
10 oz saffron yellow rice.
07 -
1 cube tomato bouillon.
08 -
2½ cups water.
09 -
Cooking spray.
Instructions:
01 -
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.
02 -
In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
03 -
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.
04 -
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.
05 -
When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
06 -
Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes:
01 -
For added flavor, you can top the dish with fresh cilantro or a squeeze of lime juice before serving.
02 -
This dish pairs well with a side of black beans or a simple salad.