Ingredients
1tbspolive oil
2½cupschicken broth
10ozyellow rice with seasonings,(1 bag)
2lbschicken breast,boneless skinless
14ozdiced tomatoes,(1 can) drained
4ozdiced green chilies,(1 can) drained
4ozqueso fresco,crumbled, or monterey jack
2tbspfresh cilantro,chopped, optional
8ozwhite american cheese,cubed or shredded
½cupheavy cream
Preparation
Slice the boneless, skinless, chicken, breast into 1-inch sized pieces and place in an oven-safe large skillet. Add the Olive Oil, Chicken Broth, and Yellow Rice to the skillet and stir to combine.
Bring the contents to a boil, cover, and turn to low heat for 25 to 30 minutes.
While the chicken and rice are cooking prepare the queso by melting the American Cheese and Heavy Cream in a medium-sized saucepan. Once melted completely set the burner to low.
Remove the skillet from heat and stir in the Diced Tomatoes, Green Chilis, and Queso. Top with crumbled Queso Fresco (or shredded Monterey Jack if using) and place in the oven set to broil for 2 to 3 minutes, until cheese melts.
Garnish with fresh chopped Cilantro.
