Quick creamy skillet meal (Print Version)
# Ingredients:
→ Core Ingredients
01 -
Diced chicken breast (boneless and skinless)
02 -
White rice (long-grain)
03 -
Canned tomatoes with green chilies (like Rotel)
04 -
Chicken stock
05 -
Queso cheese dip (homemade or store-bought)
→ Flavor Boosters & Finishing Touches
06 -
Powdered onion
07 -
Granulated garlic
08 -
Fresh cilantro (for decoration)
09 -
Optional: Grated cheddar cheese (extra topping)
10 -
Salt
11 -
Black pepper
12 -
Olive oil
# Instructions:
01 -
Warm up some olive oil in a deep skillet over medium heat. Toss diced chicken with salt, pepper, onion powder, and garlic powder. Cook until the pieces turn golden and are done all the way through. Take them out and put aside.
02 -
In the same pan, combine uncooked rice, chicken stock, and the canned tomatoes (don’t drain them). Mix it all together well.
03 -
Bring everything to a gentle boil, cover it up, and let it cook for around 15 minutes or until the rice has soaked up all the liquid and is tender.
04 -
Stir the queso and cooked chicken back into the skillet, blending everything until it’s creamy and cheesy.
05 -
(Optional) Sprinkle some shredded cheddar on top and allow it to melt for an even cheesier dish.
06 -
Throw on some fresh cilantro and serve warm!
# Notes:
01 -
For more heat, swap in pepper jack or Monterey Jack cheese.
02 -
Mix in black beans or corn to give it more bite and flavor.
03 -
Try using brown rice for a healthier twist, but adjust cooking time.