Name: Cheesy Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1/2 cup yellow onion, diced; 2 cups long-grain white rice, uncooked; 1 (8 oz) can tomato sauce; 3 cups water; 1 tbsp chicken bouillon powder; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tbsp vegetable oil; 1 (1 oz) packet taco seasoning; 1/2 cup queso dip, warmed

1

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.

2

Add the uncooked rice to the pot and stir to coat in the oil. Toast for 1-2 minutes until fragrant.

3

Stir in the tomato sauce, water, and chicken bouillon powder. Bring the mixture to a boil.

4

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.

5

While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-high heat.

6

Add the bite-sized chicken pieces to the skillet and sprinkle with the entire packet of taco seasoning.

7

Cook the chicken, stirring occasionally, for 7-8 minutes, or until it's fully cooked through and browned.

8

To serve, place a generous portion of the cooked rice on a plate.

9

Top the rice with the seasoned chicken.

10

Drizzle with warmed queso dip and serve immediately.