Mexican Chicken and Rice Stew with Lots of Cheese

When I served this for dinner last night, Kyle said, "So what are we calling this?" I said, "Hmmm, how about Deconstructed Burrito Stew?" Although my comment raised some eyebrows, the description was spot on. The combination of seared chicken, rice, and Mexican seasonings delivered all the amazing qualities of a burrito; but I also added copious amounts of cheese and savory broth, turning the concoction into a fabulous stew. A crazy delicious, super cheesy stew.

And, thanks to store-bought taco seasoning, the dish is super easy to make. No need for a well-stocked spice rack. Just a handful of ingredients and this stew is YOURS.

Trust me, you want this in your life. Once we all dove into our bowls, the room became silent. We barely came up for air between spoonfuls. It's THAT good.

I served the stew with soft, street taco-size tortillas on the side. Just in case my boys wanted to "dunk". Kyle dunked, Luke didn't. I didn't either - didn't need to. It's a personal choice I guess. One thing we all had in common? Our bowls were completely licked-clean.

Mexican Chicken and Rice Stew with Lots of Cheese 

1/2 cup white rice
1 tablespoon butter
Salt and ground black pepper
1 tablespoon olive oil
1 pound boneless skinless chicken, cut into bite-size pieces
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon chili powder
2 cups chicken stock or chicken broth
2 tablespoons taco seasoning of choice
1 teaspoon dried cilantro
1 cup Mexican cheese blend (or a blend of cheddar and pepper jack)
1/2 cup crumbled cotija cheese
Chopped green onions for serving

Combine the rice, butter and 1 cup of water in a small saucepan. Season with salt and pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes, until the rice is tender.
Meanwhile, heat the oil in a large saucepan or stock pot over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Add the onion and garlic and cook for 2 minutes. Add the chili powder and stir to coat. Add the chicken stock, taco seasoning and cilantro and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the cooked rice and Mexican cheese blend and cook for 1 minute, until the cheese melts. Ladle the stew into bowls and top with the cotija cheese and green onions.

Serves 4