Cheesy Chicken and Rice
A quick and easy weeknight meal featuring seasoned chicken and fluffy Mexican-style rice, all smothered in a creamy queso dip. This dish, also known as Arroz con Pollo (ACP), is a restaurant favorite made simple at home.
A quick and easy weeknight meal featuring seasoned chicken and fluffy Mexican-style rice, all smothered in a creamy queso dip. This dish, also known as Arroz con Pollo (ACP), is a restaurant favorite made simple at home.
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In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.
Add the uncooked rice to the pot and stir to coat in the oil. Toast for 1-2 minutes until fragrant.
Stir in the tomato sauce, water, and chicken bouillon powder. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is fluffy. Cook according to your rice package instructions.
While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-high heat.
Add the bite-sized chicken pieces to the skillet and sprinkle with the entire packet of taco seasoning.
Cook the chicken, stirring occasionally, for 7-8 minutes, or until it's fully cooked through and browned.
To serve, place a generous portion of the cooked rice on a plate.
Top the rice with the seasoned chicken.
Drizzle with warmed queso dip and serve immediately.
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