Instructions

• Heat 1 tablespoon olive oil in a large, oven‑safe skillet over medium‑high heat until shimmering.
• Add the cubed chicken to the hot oil. Sprinkle 1 ounce Taco Seasoning over the chicken, add 1 ½ tablespoons water, and toss the chicken so the seasoning coats all pieces.
• Continue cooking the chicken, turning occasionally, about 6–8 minutes or until the chicken is cooked through. Remove the chicken to a plate, cover with foil to keep warm, and set aside.
• In the same skillet, add 1 cup half and half and 2 cups instant white rice. Stir, scraping up any browned bits from the bottom of the skillet.
• Add 1 cup melted Queso Blanco and 1 cup salsa to the rice mixture and stir to combine. Bring to a boil over medium‑high heat.
• Once boiling, reduce heat to low, cover the skillet, and simmer for 5 minutes or until the instant rice is fully cooked and fluffy.
• While the rice cooks or immediately after, drain the 1 can (4.5 oz) green chiles. Stir the drained green chiles, the ½ cup pico de gallo, and the chopped 1/4 fresh cilantro (as listed) into the rice mixture.
• Return the cooked chicken to the skillet, nestling the pieces into the rice mixture.
• Evenly sprinkle 1 cup Mexican blend cheese over the top. Move the oven rack as needed and place the skillet under the broiler for approximately 3–5 minutes, or until the cheese is fully melted and bubbly.
• Remove the skillet from the oven, garnish with additional chopped cilantro if desired, and serve.