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Mexican Queso Chicken and Rice

A comforting, cheesy dish with chicken, rice, corn, and seasoned with ranch dressing and spices, topped with crumbled queso fresco.
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Ingredients
  

  • 1 tablespoon olive oil
  • 2 chicken breasts diced
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long grain rice rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 cups chicken broth
  • 1 cup diced tomatoes canned or fresh
  • 1 cup corn kernels canned, frozen, or fresh
  • 1 cup queso fresco crumbled
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a skillet. Cook diced chicken, seasoning with salt and pepper. Set aside.
  • In the same skillet, sauté onion and garlic, then add chili powder, cumin, and paprika. Cook for 1 minute.
  • Stir in rinsed rice, then pour in chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
  • Add diced tomatoes and corn. Cook until rice is tender and liquid is absorbed, about 10 more minutes.
  • Return chicken to skillet and sprinkle with queso fresco. Cover and let sit until cheese melts, about 5 minutes.
  • Garnish with cilantro and serve.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings