Directions
- 1Get a big skillet over medium high heat.
- 2Add in 1 tablespoon of oil and 1 pound of chicken.
- 3Season the chicken with 1/2 tsp each salt and pepper, 2 tsp chili powder, and 1 tsp each of cumin and dried cilantro.
- 4Cook until the chicken is cooked through.
- 5Add in 1 can of undrained Rotel and 1 can of tomato sauce.
- 6Add 1 tablespoon of minced garlic, 1 cup of rinsed rice, and 1.5 cups of chicken broth.
- 7Stir that all together and bring the whole skillet to a boil.
- 8Cover with a lid and cook on medium-low heat for about 15 to 20 minutes or until rice is cooked, stirring once about half way through.
- 9Fluff up the rice.
- 10Top it with 2 cups of shredded Colby Jack cheese.
- 11Pop it in the oven on broil for a couple of minutes to get the cheese melted.
- 12Sprinkle on some dried cilantro as a final touch, if desired.
- 13Serve and top with sour cream, cilantro, 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 skilletlidoven
Tips
- Stir the rice once about half way through cooking.
- Serve with tortilla chips.
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