Meal-Prep Queso Chicken Rice

Serves 6 · 15 min prep · 28 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1.5 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 1.5 cups jarred queso dip or nacho cheese sauce
• 1 (10 oz) can canned diced tomatoes with green chiles, drained
• 1 cup frozen corn kernels
• 2 tbsp taco seasoning
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp salt
• 1/2 cup shredded cheddar for topping

Instructions

1. 1Cut the chicken breasts into ¾-inch bite-size pieces and toss them in a bowl with the taco seasoning and salt until evenly coated.
2. 2Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 5–6 minutes, stirring once or twice, until browned on the outside and just cooked through. Transfer to a plate.
3. 3In the same pan, add the uncooked rice and stir 1 minute to toast lightly and pick up the chicken fond.
4. 4Pour in the chicken broth and the drained diced tomatoes with green chiles. Scrape the bottom of the pan well, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
5. 5Stir in the frozen corn and return the cooked chicken pieces to the pan. Cover again and cook 3–4 more minutes until the rice is tender and most liquid is absorbed.
6. 6Remove from heat and immediately fold in the queso until the rice turns creamy and orange. Squeeze in the lime juice and stir once more.
7. 7Taste and adjust salt if needed. Sprinkle half the cilantro and the shredded cheddar over the top, then cover for 2 minutes so the cheese melts from residual heat.
8. 8Fluff gently, divide the mixture evenly among six meal-prep containers, and finish each with remaining cilantro.
9. 9Let cool uncovered 10 minutes before sealing lids. Refrigerate up to 4 days. Reheat individual portions in the microwave 2–2.5 minutes, stirring halfway, adding a splash of water or broth if the rice has tightened.