Zesty Chicken Rice (Printable Version)
# What You’ll Need:
01 -
1.5 pounds boneless chicken breast.
02 -
2 teaspoons extra virgin olive oil.
03 -
1 teaspoon all-purpose adobo mix.
04 -
10 ounces saffron-flavored yellow rice.
05 -
1 cube concentrated tomato bouillon.
06 -
2½ cups cold water.
07 -
3 ounces creamy white queso spread.
08 -
2 tablespoons whole milk.
# Steps To Make It:
01 -
Wipe chicken until dry, then sprinkle with adobo all over.
02 -
Heat oil and cook chicken until golden, flipping once, for around 6 minutes.
03 -
Throw in rice with bouillon and water. Let it bubble up, then lower heat and cook with lid on for 20-25 minutes.
04 -
Add queso and milk, then gently fluff everything using a fork.
# Extra Notes:
01 -
Make sure you block the vent hole on your lid when cooking the rice.
02 -
Don't use shelf-stable queso - grab the cold stuff from the fridge section.
03 -
Slice your chicken pieces across the grain for tenderness.