Directions
- 1Add some oil to a big skillet over medium-high heat.
- 2Add 1 pound of chicken breast to the skillet.
- 3Season the chicken with the listed seasonings: 1/2 tsp each salt and pepper, 2 tsp chili powder, 1 tsp each of cumin and dried cilantro.
- 4Cook the chicken until it comes to a safe internal temperature.
- 5Add one can of Rotel, not drained, to the skillet.
- 6Add one can of tomato sauce to the skillet.
- 7Add some minced garlic to the skillet.
- 8Add one cup of rinsed rice to the skillet.
- 9Add one and a half cups of chicken broth to the skillet.
- 10Stir all the ingredients together.
- 11Throw on the lid and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
- 12Once the rice is cooked, fluff it up with a fork.
- 13Top with your favorite cheese.
- 14Pop the skillet in 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
skilletlidforkovenspatulaplate
Tips
- If you are someone who thinks cilantro tastes like soap, you can skip that part.
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