Description
A delicious and easy one pot recipe combining chicken, rice, and cheese in a creamy dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2¼ cups chicken broth
- 1 can (15 oz) nacho cheese sauce
- 1 can (10 oz) Rotel
- 1½ cups uncooked long-grain white rice
Instructions
- Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
- Heat the olive oil in a large skillet or sauté pan over medium-high heat, and add the chicken pieces along with the dried seasonings.
- Cook the chicken, stirring frequently, until it’s cooked to an internal temperature of 165℉.
- If excess liquid is in the pan from cooking the chicken, drain it from the pan.
- Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
- Once boiling, stir in the uncooked rice.
- Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
- Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.
Notes
- For extra flavor, consider adding diced bell peppers or corn.
- This dish is great for meal prep and reheats well in the microwave.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg