Pollo Loco – Mexican Chicken and Rice with Queso

 Ingredients

• 2 tsp olive oil
• 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
• 1 tsp Goya Adobo Seasoning
• 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo) (these packages are easy to find, but sometimes different sizes. Just weigh out 10 ounces if you can only find the family size package and use the rest later)
• 1 cube Knorr Tomato Bouillon (optional)
• 2½ cups water
• 3 oz White Queso Dip *see notes
• 2 tbsp milk skim, 1%, 2%, or whole all work
• cooking spray

INSTRUCTIONS

• If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
• Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
• When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
• When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!
• *see notes about rice cooking*