Creamy skillet dinner (Print Version)
# Ingredients:
→ Base Components
01 -
Long-grain white rice
02 -
Diced chicken breasts (boneless and skinless)
03 -
Canned diced tomatoes with chilies (like Rotel)
04 -
Chicken stock
05 -
Queso dip (make your own or grab store-bought)
→ Spices & Finishings
06 -
Fresh cilantro for garnish
07 -
Salt
08 -
Garlic powder
09 -
Freshly ground pepper
10 -
Onion powder
11 -
Olive oil
12 -
Optional: shredded cheddar for topping
# Instructions:
01 -
Pour olive oil into a big pan and heat it over medium. Season the chicken pieces with onion powder, garlic powder, salt, and pepper. Toss the chicken in the pan and cook till golden and fully done. Take it out and keep aside.
02 -
Put the uncooked rice into the same pan along with the canned tomatoes (including the liquid) and chicken broth. Stir everything together.
03 -
Cover the pan and let the mixture simmer. Cook for approximately 15 minutes or until the liquid's soaked up and the rice is tender.
04 -
Add in the cooked chicken and queso dip. Mix it all well until the texture turns smooth and creamy.
05 -
If you'd like, toss some shredded cheddar on top. Give it a minute to get melty and gooey.
06 -
Sprinkle cilantro over the top as a finishing touch and serve it warm!
# Notes:
01 -
Switch to Monterey Jack or pepper jack cheese for a bit of heat.
02 -
Black beans or sweet corn make excellent additions for flavor and crunch.
03 -
Swap in brown rice for a healthier version, but be ready to cook it a little longer.