Flavorful Mexican Chicken (Print Version)

# Ingredients:

01 - 1 teaspoon adobo seasoning blend.
02 - 2 cups cold water, not warm.
03 - 3 ounces of cool, white cheese spread.
04 - 2 tablespoons of fresh milk.
05 - 10 ounces of yellow rice, saffron-enhanced.
06 - 1 boneless chicken breast pack, about 1.5 pounds.
07 - 2 teaspoons of good olive oil.
08 - 1 small cube of tomato-based bouillon.

# Instructions:

01 - Pat the chicken dry and coat it all over with the adobo mix.
02 - Pour the oil into your pan and brown the chicken until each side gets a nice golden look, around 6 minutes total.
03 - Mix your rice, bouillon, and water in the pot. Let it come to a boil, then cover and simmer gently for 20 to 25 minutes.
04 - Toss in the cheese spread and milk, then carefully fluff up everything with a fork.

# Notes:

01 - Keep the vent hole on your pot lid sealed while cooking the rice to lock in steam.
02 - Always use refrigerated queso for this—it gives the best results.
03 - Cut up your chicken across the grain to keep it extra soft and juicy.

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