Ingredients
Equipment
Method
Brown the chicken
- Heat olive oil in a large skillet over medium-high heat. Season boneless skinless chicken breasts, cubed with salt and pepper to taste, then brown on all sides for about 5 minutes, until golden and cooked through.
Toast the rice
- Add medium onion, diced and cloves garlic, minced to the skillet and cook for 2 minutes until fragrant. Stir in long-grain white rice and toast for 2 minutes, until the grains look slightly dry and glossy.
Simmer until tender
- Pour in chicken broth, salsa, cumin, and chili powder, then bring everything to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is mostly tender and the liquid is absorbed.
Melt queso and finish
- Stir in white queso dip, corn, and red bell pepper, diced. Cook uncovered for 3-5 minutes until the queso is melted and the rice is tender, creating a creamy sauce that clings to the grains.
Serve
- Garnish with fresh cilantro for garnish and serve hot. Let the skillet sit for 1 minute so the sauce thickens slightly before eating.
Notes
For the best texture, keep the simmer at low once you cover—aggressive bubbling can break the rice. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or water to loosen the queso. Freezing is not recommended because queso can become grainy after thawing. For a lighter option, use reduced-fat white queso dip and swap half the chicken broth for extra salsa to maintain flavor while cutting calories.