Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 0.5 cup fire-roasted diced tomatoes
  • 0.25 cup yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 cup queso blanco dip

Instructions:

  1. Toss the chicken cubes with the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper until fully coated.
  2. Heat the avocado oil in the skillet over medium high heat. Add the chicken and cook for 5 minutes until a dark, mahogany crust forms.
  3. Remove the chicken from the pan (it won't be fully cooked yet). Add the minced onion and garlic to the residual oil, stirring for 2 minutes until translucent and fragrant.
  4. Add the rinsed rice to the skillet. Stir constantly for 3 minutes until the grains look opaque and smell like popcorn.
  5. Pour in the chicken broth and fire roasted tomatoes. Scrape the bottom of the pan with a wooden spoon to release the fond (the brown bits).
  6. Return the chicken to the pan. Bring the liquid to a rolling boil, then immediately reduce the heat to low.
  7. Cover tightly with the lid. Simmer for 15 minutes without lifting the lid.
  8. Turn off the heat. Let the pan sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and pour the 1 cup of queso blanco over the top until it melts into a velvety glaze.