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1. Add the diced chicken to a bowl and drizzle with olive oil. Season evenly with garlic powder, chili powder, onion powder, cumin, and salt. Toss until well coated.
1.5 lb chicken breast or thighs, diced into small pieces,
1 tbsp olive oil, plus more for cooking,
1 tsp garlic powder,
1 tsp chili powder,
1 tsp onion powder,
1 tsp cumin,
1 tsp salt, or to taste
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2. Heat a large skillet over medium-high heat with a little olive oil. Add the chicken and cook for about 3 minutes per side, or until cooked through. Remove from the skillet and set aside.
1.5 lb chicken breast or thighs, diced into small pieces,
1 tbsp olive oil, plus more for cooking
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3. Add another drizzle of olive oil to the same skillet. Add the diced onion and rice. Cook, stirring frequently, until the onion begins to soften and the rice starts to get a little golden color.
0.5 piece onion, diced,
2 cup long-grain white rice,
olive oil, as needed for the rice
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4. Pour in the chicken broth, water, and tomato sauce. Stir in the tomato chicken bouillon until everything is well combined.
2 cup chicken broth,
2 cup water,
1 can tomato sauce,
2 tbsp Knorr Tomato Bouillon with Chicken Flavor
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5. Cover the skillet and bring everything to a boil. Once boiling, reduce the heat to low-medium and let the rice cook, covered, until it's tender and all of the liquid has been absorbed. About 15-20 minutes.
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6. Remove the skillet from the heat and let the rice rest, covered, for about 5–10 minutes. Then fluff with a fork.
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7. Add the cooked chicken back over the rice and pour the queso over the top. Serve with chips and salsa and enjoy!
0.5 jar queso,
chips, salsa, pico and guac, for serving
