Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp vegetable oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp lime juice
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened
  • 1/2 cup whole milk
  • 1 tbsp diced pickled jalapeños

Instructions:

  1. Heat vegetable oil in a 12-inch deep skillet over medium-high heat. Add chicken cubes and season with chili powder, smoked paprika, salt, and black pepper. Cook until golden brown on all sides (about 5-7 minutes), then remove chicken from the pan and set aside.
  2. In the same skillet, sauté diced yellow onion and minced garlic until translucent. Stir in the uncooked long-grain white rice, stirring constantly for 2 minutes until the edges of the rice look translucent.
  3. Pour in the chicken broth and lime juice, scraping the bottom of the pan to release the browned bits.
  4. Return the seared chicken to the pan. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes until the liquid is fully absorbed.
  5. Turn off the heat. Stir in softened cream cheese and whole milk until smooth, then fold in the shredded Monterey Jack cheese until a thick queso consistency is reached. Stir in pickled jalapeños if desired.