Arroz Con Pollo with Queso

Ingredients

Rice:

• 2 cups long grain rice

• 1 tablespoon olive oil

• 1/2 small onion, diced

• 1/2 red bell pepper, diced

• 1/2 green bell pepper, diced

• 2 cloves garlic

• 8 oz tomato sauce

• 1 packet Sazon

• 4 cups chicken broth

  Chicken:

• 1 lb chicken breast

• Salt and pepper

• 2 tablespoons olive oil

  For topping:

• Pancho's White Queso

• Cilantro, for garnish

Directions

1. In a medium- to large-sized saute pan or sauce pan, add the oil and turn to medium heat. Once hot, add the onions and peppers, cooking until softened, stirring frequently.

2. In the last 30 seconds, add the garlic.

3. Add the rice and stir for about a minute to toast.

4. Add the tomato sauce, seasoning, and chicken broth, stirring to combine well.

5. Bring to a boil, then cover and reduce the heat to low. Simmer for about 20 minutes, until all the liquid has evaporated. Fluff the rice with a fork.

6. While the rice is cooking, cut the chicken into bite-sized pieces. Add to a mixing bowl and combine with the seasoning, ensuring every piece is coated.

7. In a separate pan, heat the oil and add the chicken, seasoning with salt and pepper, and sauteeing until fully cooked.

8. Once the chicken and rice are both cooked, add the chicken to the rice. Pour the Pancho’s White Queso over top, then garnish with the cilantro.