Description
A vibrant, one-pot meal delivering authentic flavor with minimal cleanup. Saffron-infused yellow rice and adobo-seasoned chicken create a cantina-quality dinner, transformed into a rich, decadent comfort food with creamy white queso and a splash of milk.
Ingredients
- 1.5 lbs boneless skinless chicken breast (bite-size)
- 1 (10 oz) pkg Vigo Saffron Yellow Rice
- 2 1/2 cups water
- 3 oz white queso dip (refrigerated or jarred)
- 2 tbsp milk, 1 tsp Goya Adobo Seasoning
- 1 cube Knorr Tomato Bouillon (crushed; optional)
- 2 tsp olive oil
Instructions
Season: Pat chicken dry and rub thoroughly with Adobo seasoning.
Sear: Heat olive oil in a deep skillet over medium. Sear chicken for 3 mins without moving to get a golden crust, then turn and cook until just through.
Simmer: Stir in rice, bouillon, and water. Bring to a boil for one minute.
Steam: Reduce heat to a low simmer. Cover tightly (don’t peek!) and cook for 20–25 mins until rice is fluffy.
Creamy Finish: Remove from heat. Add queso dip and milk; gently fluff with a fork until well-combined and creamy.
Notes
The ‘No-Peek’ Rule: Trapping the steam is essential for rice hydration. If your lid is loose, place a sheet of foil over the pan before covering.
Sear for Flavor: That initial sear creates ‘fond’ on the bottom of the pan, which dissolves during the simmer to create a much deeper flavor profile.
Liquid Control: Ensure you use exactly 10oz of rice. If using a larger bag without measuring, the rice will end up crunchy and undercooked.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 2
- Sodium: 890
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 36
- Cholesterol: 95
Keywords: mexican chicken and rice, arroz con pollo, one pot mexican dinner, saffron yellow rice recipe, queso chicken and rice