Instructions

• Preheat your oven broiler (you will use it at the end). Use an oven-safe large skillet.
• Slice the 2 lbs boneless, skinless chicken breast into 1-inch pieces.
• Heat 1 tbsp olive oil in the oven-safe large skillet over medium-high heat until shimmering. Add the chicken pieces and toss to coat with the oil.
• Add 2 1/2 cups chicken broth and 1 (10-oz) bag yellow rice with seasonings to the skillet. Stir to combine, bring to a boil, then cover and reduce heat to low. Simmer 25 to 30 minutes, until the rice is tender and the chicken is cooked through (no pink inside).
• While the chicken and rice cook, make the queso: place 8 oz white American cheese (cubed or shredded) and 1/2 cup heavy cream in a medium saucepan over low heat. Stir frequently until the cheese is fully melted and the mixture is smooth. Keep the queso warm on the lowest heat setting.
• When the rice and chicken are done, remove the skillet from the stovetop. Stir in the drained 14-oz can diced tomatoes and the drained 4-oz can diced green chiles until evenly distributed.
• Stir the warm American-cheese mixture (from the saucepan) into the skillet until combined.
• Sprinkle 4 oz crumbled queso fresco evenly over the top of the mixture.
• Place the skillet under the preheated broiler and broil 2 to 3 minutes, watching closely, until the top is warmed and the cheese softens or begins to brown.
• Remove the skillet from the oven, let sit 1–2 minutes, then garnish with 2 tbsp chopped fresh cilantro, if desired. Serve.