An easy dinner made all in one skillet. This Tex-Mex Skillet is loaded with chicken, rice, all the spices, and queso cheese!
In a large skillet over medium high heat, add the olive oil, and cook the chicken cubes until they are no longer pink. Add all of your spices, and toss to coat the chicken. Remove the chicken from the pan, and set aside.
Pour in the chicken broth, and scrape the bits from the bottom of the pan. Pour in the whipping cream, rice, melted queso, and salsa. Stir to combine. Bring to a boil, reduce heat, cover, and simmer for 5 minutes, or until the rice is fully cooked.
Once the rice is cooked, stir in 1/4 cup of the chopped cilantro and chicken. Top with the shredded cheese, and the remaining 1/4th cup of the cilantro. Cover, and allow to rest for 5 minute, so the cheese can melt on top.