Arroz con Pollo (cheesy chicken and rice)
Arroz con Pollo
Servings
4-6
servingsCooking time
30
minutesIngredients
2 tsp olive oil
1 bag (10 oz) Vigo yellow rice
1.5 pound chicken breast cut into bite size pieces
2 tsp seasoning (Goya or Loisa)
2.5 cups water
1 cube tomato bouillon (if you can find it. if not, it’s fine without it)
3 Tbsp white cheese dip (or more to your preference)
splash of milk (approx. 1-2 Tbsp)
Directions
- Heat 2 Tbsp olive oil in large skillet (you need a skillet with a lid). Add 1.5 pounds of cubed chicken, season with the 2 tsp seasnong and cook until chicken is cooked through.
- Once the chicken is cooked, add the 10 ounce bag of rice, 1 cube tomato bouillon, and 2.5 cups water to the skillet. Stir it together and bring to a boil for 1 minute.
- Reduce heat to low. Cover and cook for 20 minutes without opening the lid. (Note: if your lid has a hole in it, you may need to put a sticker or piece of tape over the hole so the rice can fully cook).
- After 20 minutes, check the rice to see if it is done. Fluff the rice with a fork. Then add in 3 Tbsp cheese dip and a splash of milk and stir it all together.
- Serve on tortillas or over tortilla chips!
