Directions
- 1Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat.
- 2Add all seasonings to the chicken and cook until the chicken is cooked through.
- 3Add the untrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet.
- 4Stir well and bring the whole skillet to a boil.
- 5Cover with a lid and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
- 6Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil.
- 7Serve and top with sour cream, cilantro, and Southwest Ranch sauce.
- 8Serve with tortilla chips.
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
large skilletlidoven
Tips
- Stir the rice once about half way through cooking.
Related recipes
Salsa Roja
Mexican · Sauce & Condiment
Salsa ranchera
Mexican · Sauce & Condiment
Salsa de Aguacate
Mexican · Sauce & Condiment
Chipotle Salsa
Mexican · Sauce & Condiment
Birria Consommé Base
Mexican · Sauce & Condiment
Salsa de rancho
Mexican · Sauce & Condiment
Salsa Naranja
Mexican · Sauce & Condiment
Tacos de Merluza
Mexican · Sauce & Condiment15m
Salsa Taquera
Mexican · Sauce & Condiment
Jalapeño Salsa
Mexican · Sauce & Condiment
Big Mac Burrito
Mexican · Sauce & Condiment
Alioli de Habanero y Betabel (Salsa Rosa)
Mexican · Sauce & Condiment