Directions
- 1Get a big skillet over medium-high heat.
- 2Add some oil to the skillet.
- 3Add 1 pound of chicken breast to the skillet.
- 4Season the chicken breast.
- 5Add 1 can of Rotel to the chicken.
- 6Add 1 can of tomato sauce to the chicken.
- 7Add some minced garlic to the skillet.
- 8Add one cup of rinsed rice to the skillet.
- 9Add 1 and a half cups of chicken broth to the skillet.
- 10Stir everything together and throw on the lid.
- 11Once the rice is cooked, fluff it up with a fork.
- 12Top with your favorite cheese.
- 13Pop in the oven for a couple of minutes to get the cheese melted.
- 14When you pull it out, sprinkle on some cilantro.
- 15Serve and top with sour cream and Southwest Ranch sauce.
Ingredients
- 1 lb chicken breast, cut into cubes
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tbsp minced garlic
- 10 oz can Rotel (not drained)
- 8 oz can tomato sauce
- 1.5 cups chicken broth
- 1 cup long grain white rice (uncooked & rinsed)
- 2 cups shredded Colby Jack cheese
- sour cream
- cilantro
- Buffalo Wild Wing’s Southwest Ranch
Equipment
big skilletlidfork
Tips
- If you don't like cilantro, you can skip adding it.
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