Directions
- 1Add 1 tbsp of oil to a large skillet over medium-high heat.
- 2Add 1 lb of chicken breast, cut into cubes.
- 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 10 oz can of Rotel (not drained).
- 6Add 8 oz can of tomato sauce.
- 7Add 1 tbsp minced garlic.
- 8Add 1 cup of rinsed long grain white rice.
- 9Add 1 1/2 cups of chicken broth.
- 10Stir well to combine all ingredients.
- 11Cover with a lid and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- 12Fluff up the rice with a fork.
- 13Top with 2 cups of shredded Colby Jack cheese.
- 14Pop into the oven for just a couple of minutes to get the cheese melted.
- 15When you pull it out, sprinkle on some cilantro.
- 16Serve and top with sour cream and Southwest Ranch sauce.
- 17Serve 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
- tortilla chips
Equipment
big skilletlidforkoven
Tips
- If you are one of those cilantro tastes like soap people, you could skip that part.
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