1Cook a pound of chicken with taco seasoning, Rotel, tomato sauce, and garlic in one pan.
2Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
3Add the undrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet.
4Stir well, make sure to bring the whole skillet to a boil, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
5Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil.
6Serve and top with sour cream, cilantro, and your favorite taco 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
taco seasoning
Equipment
large skilletlid
Tips
Make sure to bring the whole skillet to a boil before covering.
You can stir the rice once about halfway through cooking.
If you dislike cilantro, you can skip it.
Serve with tortilla chips and your favorite taco sauce.