Directions
- 1Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat.
- 2Add all seasonings (1/2 tsp each salt and pepper, 2 tsp chili powder, 1 tsp each of cumin and dried cilantro) to the chicken.
- 3Cook the chicken until it is cooked through.
- 4Add the undrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet.
- 5Stir well and bring the whole skillet to a boil.
- 6Cover with a lid and cook on medium-low heat for about 15-20 minutes or until the rice is cooked.
- 7Fluff up the rice after 15 to 20 minutes.
- 8Top with shredded Colby Jack cheese.
- 9Pop it in the oven for a couple of minutes to get the cheese melted or let it melt in the skillet.
- 10Serve and top with sour cream, cilantro, and Southwest Ranch sauce.
- 11Serve 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
- fresh cilantro
- Buffalo Wild Wing’s Southwest Ranch
- tortilla chips
Equipment
skilletlidoven
Tips
- Stir once about halfway through cooking the rice.
- You can skip the dried cilantro if you don't like it.
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