Ingredients:
- El Paso cheesy Mexican style rice
- Pancho’s white queso cheese dip
- Chicken breasts
- Butter
- Chili powder
- Onion powder
- Garlic salt
- Paprika
- Salt
- Pepper
- Mexican style chili powder
- Tortillas (optional)
Instructions:
- Prepare the El Paso cheesy Mexican style rice according to the instructions on the box.
- Cut the chicken breasts into small pieces.
- In a pan, melt a small amount of butter over low-medium heat.
- Add the chicken pieces to the pan.
- Season the chicken with chili powder, onion powder, garlic salt, paprika, salt, pepper, and Mexican style chili powder.
- Add about a tablespoon of water to the pan and mix everything together.
- Stir the chicken until it is cooked through.
- Microwave the Pancho’s white queso cheese dip according to the package instructions.
- If using tortillas, warm them in the microwave after heating the cheese dip.
- Assemble the dish by combining the cheesy rice, seasoned chicken, and cheese dip.
- Serve with or without warm tortillas.
Q&A:
Q: Can I use a different brand of cheesy rice or cheese dip?
A: Yes, you can use any brand of cheesy Mexican style rice and white queso cheese dip that you prefer.
Q: Can I use pre-cooked chicken?
A: Yes, you can use pre-cooked chicken to save time. Simply cut it into small pieces and season it as described in the recipe.
Q: Can I make this dish spicier?
A: Absolutely! You can increase the amount of chili powder or add your favorite hot sauce to the chicken or cheese dip to make the dish spicier.