Recipe: Cheesy Chicken & Rice Melt

One of my favorite dishes when my family and I are able to eat out is the Pollo Fundido from a local Mexican restaurant. I’ve tried the Pollo Fundido recipe at various restaurants and they always seem to be different. Some wrap them in the tortilla shell, some are baked, etc. Since my hubby has been out of a job for a while and is currently finishing up college, we don’t get to eat out as often as we’d like and so we try to create similar dishes at home.

 

I’ve looked around at various recipes online and couldn’t find one that was similar and so one day when I was craving my beloved Pollo Fundido, my hubby decided that he would try to make it at home. Check out his recipe below!

 

Ingredients Needed:

  • 3 skinless, boneless Chicken Breasts
  • 1 package of Goya Spanish Style Yellow Rice Arroz Amarillo
  • 1 large Green Bell Pepper, chopped
  • 1 medium White Onion, chopped
  • 1 can of Rotel Mild Tomatoes with Green Chilies
  • 1 can Rico’s White Queso Blanco
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Butter

 

Spices:

  • Black Pepper
  • Chili Powder
  • Paprika
  • Cumin
  • Garlic Powder

 

Optional:

  • Lime Juice

 

Step 1: Cook the package of rice as directed on the packaging. While this is cooking, you will be doing the remaining steps.

 

Step 2: Add 1 Tablespoon of butter and 2 Tablespoons of Olive Oil to pan over Medium-High heat. As your butter is melting, add in the black pepper, chili powder, paprika, cumin and garlic powder. Also add the lime juice if you are going to use it.

Note: My husband isn’t one for measuring so I don’t know exactly how much of the spices he uses. It is really a matter of personal preference so just do what feels right. You could start with a little and taste it to determine if you need to add more. The next time he makes it, I’ll make him measure and update this post.

 

Step 3: Cook your chicken in the spice/olive oil mixture until fully cooked.

 

Step 4: OPTIONAL: We had tacos the night before this and so we had some left over taco meat. My hubby decided to add it to this to get it used up so keep this in mind if you need a way to use up left overs. Also, you could use just beef instead of chicken in this recipe. :)

 

Step 5: Add in your chopped onions and green bell peppers.

 

Step 6: Cook until the onions start to ‘sweat’ or turn slightly translucent.

 

Step 7: Add in the Rotel Tomatoes and Queso (cheese) sauce.

 

Step 8: And stir…lol

 

Step 9: At this point you need to decide how you want to serve it. When I have a dish like this at a restaurant they usually serve it either on a bed of rice or with the rice on the side. In our house though, we just mix it together with the rice because my daughter won’t eat rice if it is by itself.

 

My Verdict:

 

This turned out almost just like what I normally order! This version is a little spicy since he uses the Rotel tomatoes with green chilies but I think I actually like this version better (Shhh….don’t tell him that)! I usually eat mine with a soft shell flour tortilla. I just put some on the tortilla and wrap it up like a burrito.

 

My hubby likes to take tortilla chips and use it like a dipping sauce…lol.

 

Have you made a recipe that is similar to this? If you try this specific recipe, I’d love to hear how you like it :)

 

Stay Creative,

Jaidis

 

 

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