@christopherhopkins1: Creamy Queso Chicken and Rice Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into small natural pieces 1½ cups uncooked long-grain white rice, rinsed 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 1 small yellow onion, finely diced 5 garlic cloves, minced ½ teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon Italian seasoning ½ teaspoon freshly cracked black pepper ½ teaspoon kosher salt, plus more to taste 2½ cups low-sodium chicken broth ¾ cup whole milk 2 ounces cream cheese, softened 1 cup freshly shredded sharp cheddar 1 cup freshly shredded Monterey Jack 2 tablespoons chopped fresh parsley or cilantro Directions: 1. Cut the chicken into small natural pieces. Season and sear in olive oil until golden and 165°F, then transfer briefly to a plate. 2. Melt 2 tablespoons butter in the same pan. Add the onion and sauté until soft. Add the garlic and remaining seasonings and cook for 30 seconds. 3. Stir in the rinsed rice for 1 minute so the grains become glossy. Pour in the broth. Bring to a gentle simmer, cover, and cook over low heat for 16–18 minutes, until the rice is tender. Rest covered for 5 minutes. 4. Fold the cooked chicken breast and remaining butter through the rice until evenly mixed. Stir in the milk and cream cheese over low heat until smooth. Add the sharp cheddar and Monterey Jack gradually and stir until melted. 5. Taste and adjust salt carefully. Finish with the fresh herbs and let the dish stand for 5 minutes so the creamy sauce settles around the grains instead of turning loose. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

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Wednesday 04 November 2026 14:45:49 GMT