Chicken Con Queso

Chicken Con Queso

from oldelpaso.com
30 min
4 servings

This Chicken Con Queso is loaded with taco-spiced chicken, white rice, queso, pico de gallo, salsa and so much more. It’s a Mexican food lover's dream! Even better, our Chicken Con Queso recipe is virtually foolproof and ultra delicious—meaning you’ll be crowned queen or king of the kitchen in no time.

Ingredients

  • 1 tablespoon olive oil
  • 3 large boneless skinless chicken breasts, cut into cubes
  • 1 packet Old El Paso™ Taco seasoning mix
  • 1 1/2 tablespoons water
  • 1 cup half and half or heavy cream
  • 2 cups instant white rice
  • 1 cup premade queso blanco (white queso from the store) (I really like Gordo’s brand), melted
  • 1 cup restaurant style salsa (thin salsa)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 small can Old El Paso™ Green Chiles
  • 1/2 cup pico de gallo or chopped tomatoes
  • 1 cup Mexican blend cheese

Directions

  1. 1

    Heat the chicken cubes and olive oil in a large skillet over medium/high heat.

  2. 2

    Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 1/2 tablespoons water to assist with coating all the chicken.

  3. 3

    Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.

  4. 4

    Place chicken on a plate and cover in foil to retain heat. Set aside.

  5. 5

    In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.

  6. 6

    Stir in cilantro, green chiles, and pico de gallo into the rice mixture. Add the chicken back to skillet and nestle into the rice.

  7. 7

    Cover with the 1 cup cheese. Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top.

  8. 8

    Garnish with more cilantro if desired.