Equipment
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1 Large Pot
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1 Large Skillet
Ingredients
- 3-4 Boneless Skinless Chicken Breasts diced
- 3 tablespoons Vegetable Oil
- ½ Yellow Onion diced
- 2 Cup Long Grain White Rice
- 8 ounces Tomato Sauce
- 4 cups Water
- 1 Tablespoon Chicken Bouillon Powder
- 1 Fajita Seasoning Packet
- 2 cups Cheese Dip I use Gordo’s Original Queso
Instructions
- In a large pot or skillet over medium heat add in 2 tablespoons of oil and the onions. Allow the onions to cook for 2-3 minutes then add in the rice. Stirring around often, allow the rice to “toast” for 5-6 minutes then add in the tomato sauce. Pour in the water and season with chicken bouillon powder. Cook per the package instructions until fluffy.
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In a large skillet over medium-high heat, add in 1 tablespoon of oil and the diced chicken. Season the chicken with 1 packet of fajita seasoning and cook 7-8 minutes or until the internal temp reaches 165 degrees. Heat up the queso per the package instructions.
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Serve the chicken over a bed of rice and top with the queso dip. Enjoy!
Notes
- I like to use Gordo’s cheese dip for my queso but feel free to use your favorite kind.
Nutrition
Calories: 511kcal | Carbohydrates: 30g | Protein: 28g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 2093mg | Potassium: 654mg | Fiber: 1g | Sugar: 9g | Vitamin A: 831IU | Vitamin C: 5mg | Calcium: 366mg | Iron: 1mg
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