Cheesy Chicken and Rice Skillet

In a large skillet over medium heat, melt the butter.

Add the chicken strips and season with the Mexican spice blend. Cook, stirring occasionally, until the chicken is cooked through.

Push the cooked chicken to the sides of the skillet to create a well in the center. Add the vegetable oil to the well.

Add the rinsed rice to the oil and toast for about a minute, stirring to coat.

Add the diced tomatoes with green chiles, tomato sauce, minced garlic, and chicken broth to the skillet.

Stir everything together to combine and bring the mixture to a simmer.

Cover the skillet, reduce the heat to low, and let it cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

Remove the lid and fluff the rice and chicken mixture with a fork.

Pour the white queso over the top of the skillet.

Garnish with fresh cilantro and serve immediately, either on its own or in warm flour tortillas with pico de gallo.