Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large red bell pepper, sliced into thin strips
  • 1 large green bell pepper, sliced into thin strips
  • 0.5 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.25 cups long-grain white rice
  • 2.25 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 cup prepared white queso dip
  • 0.5 cup shredded Monterey Jack cheese
  • 2 tbsp vegetable oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • Fresh cilantro for garnish
  • Lime wedges for garnish

Instructions:

  1. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add the 1.5 lbs chicken pieces, salt, pepper, paprika, cumin, and chili powder. Cook for 5 minutes until browned on all sides. Note: The chicken doesn't need to be fully cooked through yet; it will finish with the rice.
  2. Add the sliced red and green bell peppers, 0.5 diced onion, and 3 cloves minced garlic to the skillet with the chicken. Cook for 3 minutes until peppers are slightly softened.
  3. Stir in the 1.25 cups long grain white rice. Sauté for 2 minutes until the edges of the rice look translucent. Note: This step is vital for a non mushy result.
  4. Pour in the 2.25 cups chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pan.
  5. Let the liquid come to a bubbling boil, then immediately turn the heat down to low.
  6. Cover the skillet with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Note: Lifting the lid lets out the steam needed to cook the rice evenly.
  7. Remove the lid and check if the liquid is gone. Continue cooking 2-3 minutes if liquid remains.
  8. Turn off the heat. Fold in the 1 cup prepared white queso dip until everything is coated and creamy.
  9. Sprinkle the 0.5 cup Monterey Jack over the top. Cover for 2 minutes until cheese is melted and gooey.
  10. Top with fresh cilantro and a heavy squeeze of lime juice.