Mexican Chicken and Saffron Rice
A one-pan Mexican dish with juicy chicken, saffron yellow rice, and creamy white queso, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast Can substitute with chicken thighs for richer meat.
- 10 oz saffron yellow rice Plain long-grain rice can be used but may lose color.
- 2.5 cups water Use warm water to help cook the rice.
- 1 cube tomato bouillon Can substitute with canned tomato paste.
- 2 tbsp milk Used to make the dish creamy.
- 3 oz white queso Monterey Jack or queso blanco can also work.
Seasonings and Oils
- 1 tsp adobo seasoning Important for flavor; do not skip.
- 2 tsp olive oil Used for browning the chicken.
Miscellaneous
- cooking spray cooking spray To prevent sticking if using an oven-safe skillet.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels, if necessary. Season the chicken with adobo seasoning, rubbing it thoroughly on all sides.
- In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
Cooking
- Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes. Check the rice for doneness before removing from heat.
Finishing Touches
- When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
- Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes
Leftovers can be stored in airtight containers for 3-4 days in the refrigerator. It freezes well for up to 2 months.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 45gProtein: 47gFat: 21gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 1g
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