Crazy Chicken – Mexican Chicken and Cheese Rice
A comforting dish featuring tender chicken and creamy cheese blended into saffron rice, perfect for family gatherings.
Ingredients
Main ingredients
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-sized pieces
- 1 tsp Goya Adobo Seasoning
- 1 pkg (10 oz) Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional) Optional for added flavor
- 2.5 cups water
- 3 oz White Queso Dip
- 2 tbsp milk (skim, 1%, 2%, or whole) Adjust based on preference for creaminess
- Cooking spray For greasing the pan
Instructions
Preparation
- Pat the chicken dry with paper towels. Sprinkle the Goya Adobo seasoning evenly over the chicken pieces and rub it in well.
- Using a large Dutch oven or deep non-stick skillet, heat the olive oil over medium heat.
Cooking Chicken
- Add the seasoned chicken to the pan. Cook undisturbed for about three minutes until golden brown, then flip to cook the other side.
- Continue cooking until the chicken is fully cooked and browned on the outside, ensuring it is completely opaque throughout.
- Add the saffron yellow rice to the pot. If using, crumble the Knorr tomato bouillon over the rice and pour in the water. Stir well and bring to a boil for about one minute.
Simmering
- Reduce the heat to a gentle simmer, cover the pot tightly with a lid, and let it cook for at least twenty minutes.
- After twenty to twenty-five minutes, check the rice for doneness—it should be tender and fluffy.
Finishing Touches
- Once the rice is cooked, remove the pot from heat. Stir in the white queso dip and milk, fluffing everything together gently with a fork.
- Serve warm and enjoy!
Notes
Pair this dish with a salad for a complete meal. Leftovers can be enjoyed as a hearty lunch or served with warm tortillas.