Name: One-Pot Cheesy Chicken and Spanish Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lbs chicken breast, cut into bite-size pieces; salt, to taste; black pepper, to taste; 1 tsp cumin; 1 tsp smoked paprika; 2 (6.8 oz) boxes Spanish rice and vermicelli mix; 2 (10 oz) cans diced tomatoes with green chiles; 1 (15 oz) can whole kernel corn, drained; 1 (15 oz) can black beans, rinsed and drained; 1.5 cups water; 8 oz processed queso blanco cheese, cubed; 1 (5 fl oz) can evaporated milk

1

Season the bite-sized chicken breast pieces with salt, pepper, cumin, and smoked paprika.

2

In a large pot or Dutch oven over medium-high heat, brown the chicken. It does not need to be cooked through. Remove the chicken from the pot and set aside.

3

To the same pot, add the rice and vermicelli mix from both boxes (do not add the seasoning packets yet). Stir and toast the rice in the chicken drippings for about 2 minutes.

4

Add the two cans of diced tomatoes with green chiles and the can of corn. Stir to combine.

5

Sprinkle the seasoning packets from the rice mixes over the top, then pour in the water.

6

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.

7

After 10 minutes, stir the browned chicken back into the pot.

8

Lay the cubes of queso blanco cheese over the top of the mixture.

9

Pour the can of evaporated milk over everything.

10

Cover the pot again and continue to cook on low for about 5 more minutes, until the cheese is fully melted and the chicken is cooked through.

11

Stir everything together until well combined and creamy. Serve immediately.

One-Pot Cheesy Chicken and Spanish Rice

Ingredients

12 Ingredients

Instructions

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