Ingredients
Equipment
Method
Brown the chicken
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown on all sides for about 5 minutes, until the pieces are lightly browned and cooked through.
Toast rice and build flavor
- Add onion and garlic, then cook for 2 minutes until fragrant, stirring to scrape up browned bits.
- Stir in long-grain white rice and toast for 2 minutes, until the grains look slightly drier and fragrant.
Simmer
- Pour in chicken broth, salsa, cumin, and chili powder, then bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender, checking that the liquid is bubbling gently under the lid.
Melt queso and finish
- Stir in white queso dip, corn, and red bell pepper. Cook uncovered for 3-5 minutes until the queso is melted and the rice is tender, stirring once or twice as it thickens.
- Garnish with fresh cilantro and serve hot, letting the steam rise off the skillet before plating.
Notes
For the best texture, use long-grain white rice and keep the skillet covered during the 15-minute simmer so the grains cook evenly. Store leftovers in a sealed container in the refrigerator for up to 3 days and reheat gently on the stove with a splash of broth or water. Freezing is not recommended because the queso can separate when thawed. For a lighter option, use a reduced-fat white queso dip if you want the same melted finish with fewer calories.