Swim Queso Chicken

This is a gigantic portion for two. And we are willing to bet it will ALL. BE. GONE.

Ingredients

3/4 cup long-grain white rice

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon salt

1 1/2 cups chicken broth

1 1/4 cups cooked shredded chicken

1/2 cup salsa

1 cup shredded cheddar cheese

1/2 cup half and half

6 ounces Oaxaca cheese, shredded

1 teaspoon cornstarch

1/2 cup fresh pico de gallo, well drained

1 tablespoon chopped cilantro

Tortilla chips, for serving

Instructions

1. Preheat the oven to 375F. Lightly grease an 8x8-inch baking dish with nonstick cooking spray.

2. Add the rice, cumin, smoked paprika, onion powder, salt chicken broth, chicken and salsa to the prepared baking dish. Stir until evenly combined. Cover the baking dish tightly with aluminum foil and bake for 30–35 minutes, until the rice is tender and the liquid has been absorbed.

3. In a small bowl, set aside 2 tablespoons of the pico de gallo, for garnish.

4. In a separate bowl, toss the Oaxaca cheese with the cornstarch.

5. Heat the half and half in a small pot over medium low heat. As soon you see small bubbles, reduce the heat to low and add the Oaxaca cheese a handful at a time, stirring gently until melted and smooth before adding more. Once all the Oaxaca has been added, remove the pot from the heat and fold in the remaining pico de gallo.

6. Remove the baking dish from the oven and carefully remove the foil. Stir the shredded cheddar cheese into the hot chicken and rice until evenly distributed and melted.

7. Pour the Oaxaca queso evenly over the top and carefully spread it to the edges. Return the casserole to the oven, uncovered, and bake for 10 minutes, until the queso is hot and bubbly.

8. Cool for 5 minutes. Garnish with the reserved fresh pico de gallo and chopped cilantro before serving.

Swim Queso Chicken

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Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a gigantic portion for two. And we are willing to bet it will ALL. BE. GONE.

Ingredients

• 3/4 cup long-grain white rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 1/2 cups chicken broth
• 1 1/4 cups cooked shredded chicken
• 1/2 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup half and half
• 6 ounces Oaxaca cheese, shredded
• 1 teaspoon cornstarch
• 1/2 cup fresh pico de gallo, well drained
• 1 tablespoon chopped cilantro
• Tortilla chips, for serving

Instructions

1. Preheat the oven to 375F. Lightly grease an 8x8-inch baking dish with nonstick cooking spray.
2. Add the rice, cumin, smoked paprika, onion powder, salt chicken broth, chicken and salsa to the prepared baking dish. Stir until evenly combined. Cover the baking dish tightly with aluminum foil and bake for 30–35 minutes, until the rice is tender and the liquid has been absorbed.
3. In a small bowl, set aside 2 tablespoons of the pico de gallo, for garnish.
4. In a separate bowl, toss the Oaxaca cheese with the cornstarch.
5. Heat the half and half in a small pot over medium low heat. As soon you see small bubbles, reduce the heat to low and add the Oaxaca cheese a handful at a time, stirring gently until melted and smooth before adding more. Once all the Oaxaca has been added, remove the pot from the heat and fold in the remaining pico de gallo.
6. Remove the baking dish from the oven and carefully remove the foil. Stir the shredded cheddar cheese into the hot chicken and rice until evenly distributed and melted.
7. Pour the Oaxaca queso evenly over the top and carefully spread it to the edges. Return the casserole to the oven, uncovered, and bake for 10 minutes, until the queso is hot and bubbly.
8. Cool for 5 minutes. Garnish with the reserved fresh pico de gallo and chopped cilantro before serving.

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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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