Directions
- 1Cut chicken into small pieces and cook in a skillet on medium-high heat with butter.
- 2Season with salt, pepper, cayenne, cumin, dried cilantro, black pepper, and chili powder.
- 3Let that cook until chicken is cooked through.
- 4Move the chicken to the edges of the skillet and pour about 1 tbsp of olive oil into the skillet.
- 5Add uncooked, rinsed rice and stir around for a couple of minutes.
- 6Add Rotel, tomato sauce, minced garlic, and chicken broth.
- 7Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
- 8Microwave queso and pour some over the chicken and rice.
- 9Top with fresh cilantro.
- 10Serve as is or in tortillas with fresh pico de gallo.
Ingredients
- 1 lb chicken
- 2 tablespoons butter
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- 10 oz can Rotel
- 8 oz can tomato sauce
- 1.5 cups chicken broth
- 1 cup long grain white rice
- 1 tablespoon olive oil
- 1 cup White Queso Cheese Dip
- 2 Flour tortillas
- 1 serving Pico de gallo
- 1 serving Fresh cilantro
Equipment
Skillet
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