Arroz con Pollo with Queso Blanco (ACP)

20 mins
Serves 1
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Directions

  1. 1Add oil to skillet and cook chicken tenderloins until done. Transfer to aluminum foil and keep warm at 180 degrees in oven.
  2. 2Add oil to skillet and cook chicken tenderloins until done. Transfer to aluminum foil and keep warm at 180 degrees in oven.
  3. 3Add oil to skillet and cook chicken tenderloins until done. Transfer to aluminum foil and keep warm at 180 degrees in oven.
  4. 4Rinse skillet and add oil, diced onion and saute.
  5. 5Rinse skillet and add oil, diced onion and saute.
  6. 6Rinse skillet and add oil, diced onion and saute.
  7. 7Add rice and saute until toasty.
  8. 8Add rice and saute until toasty.
  9. 9Add rice and saute until toasty.
  10. 10Add salsa and water; bring to a boil. Cover and cook for about 20 minutes.
  11. 11Add salsa and water; bring to a boil. Cover and cook for about 20 minutes.
  12. 12Add salsa and water; bring to a boil. Cover and cook for about 20 minutes.
  13. 13In a saucepan, combine milk and Velveeta Queso Blanco. Dice the cheese and add diced jalapeño peppers; melt.
  14. 14In a saucepan, combine milk and Velveeta Queso Blanco. Dice the cheese and add diced jalapeño peppers; melt.
  15. 15In a saucepan, combine milk and Velveeta Queso Blanco. Dice the cheese and add diced jalapeño peppers; melt.
  16. 16Serve rice with chicken, drizzle with cheese sauce and serve with warm tortillas.
  17. 17Serve rice with chicken, drizzle with cheese sauce and serve with warm tortillas.
  18. 18Serve rice with chicken, drizzle with cheese sauce and serve with warm tortillas.

Ingredients

  • 1 plate chicken tenderloins
  • 1 plate chicken tenderloins
  • 1 plate chicken tenderloins
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 1 tablespoon Adobo seasoning
  • 1 tablespoon Adobo seasoning
  • 1 tablespoon Adobo seasoning
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 tablespoon salsa
  • 1 tablespoon salsa
  • 1 tablespoon salsa
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 cup Velveeta Queso Blanco
  • 0.25 cup Velveeta Queso Blanco
  • 0.25 cup Velveeta Queso Blanco
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 1 tablespoon diced jalapeño peppers
  • 1 tablespoon diced jalapeño peppers
  • 1 tablespoon diced jalapeño peppers
  • 3 tortillas
  • 3 tortillas
  • 3 tortillas

Equipment

skilletaluminum foilsmall saucepan