Description
This one-pan wonder is spicy, creamy, and packed with protein and flavor. Tender chicken, tomato-seasoned rice, and a silky queso sauce come together in a meal that feels like restaurant-level comfort food—made right at home.
Ingredients
For the Rice:
2 cups long-grain white rice
2 tbsp cooking oil
1 yellow onion, diced
1 tbsp minced garlic
1 packet Sazon seasoning
1 tbsp chicken bouillon
16 oz tomato sauce
4 cups water or chicken broth
For the Chicken:
2 lbs boneless, skinless chicken (cubed or sliced)
2 tbsp butter
2 tbsp cooking oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cumin
1 packet Sazon seasoning
1 tsp salt & pepper
For the Queso Sauce:
12 oz can evaporated milk
16 oz Queso Blanco Velveeta, cubed
7 oz can diced green chilis
8 oz grated Pepper Jack cheese
Instructions
1. Cook the Rice:
In a large saucepan, heat oil and sauté onion and garlic until fragrant.
Add dry rice and stir to toast slightly (2–3 min).
Stir in tomato sauce, Sazon, bouillon, and broth.
Bring to a boil, then cover and simmer for 18–20 minutes or until rice is tender.
2. Cook the Chicken:
While rice cooks, season chicken with garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper.
Heat butter and oil in a skillet over medium-high. Sear chicken until browned and cooked through (about 7–10 minutes).
3. Make the Queso Sauce:
In a small saucepan, heat evaporated milk over medium-low.
Add Velveeta cubes, diced chilis, and grated pepper jack.
Stir until melted and smooth.
4. Assemble:
Spoon seasoned rice onto a plate or bowl, top with juicy chicken, and pour queso over everything.
Optional: garnish with cilantro, jalapeños, or a drizzle of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 580 / serving
- Sugar: 6g / serving
- Fat: 26g / serving
- Carbohydrates: 45g / serving
- Fiber: 2g / serving
- Protein: 40g / serving