Queso Chicken and Rice

Instructions

1. 1

   Dice the onion. Cut the raw, boneless, skinless chicken breast into 2 cm pieces.

2. 2

   Heat the olive oil in a 28 cm deep sauté pan with a tight-fitting lid over medium-high heat for 1 minute. Add the onion and chicken and cook for about 6 minutes, stirring occasionally, until the onion softens and the chicken is lightly golden in places; it will finish cooking with the rice.

3. 3

   Stir in the taco seasoning and uncooked long-grain white rice for 30 seconds. Add the ready-to-use chicken broth and jarred salsa, scrape the bottom of the pan, and bring to a steady simmer, about 2–3 minutes.

4. 4

   Cover tightly, reduce the heat to low and cook at a gentle simmer for 18–20 minutes without stirring. Check that the rice is tender and the thickest chicken pieces reach 74°C/165°F on an instant-read thermometer.

5. 5

   Fold in the ready-to-eat queso dip. Heat gently for 1–2 minutes, stirring carefully, until the mixture is creamy and reaches 74°C/165°F throughout.

6. 6

   Remove from the heat, cover and let stand for 5 minutes so the rice finishes settling. Gently stir and divide into four portions.