To make this dish, start by cutting one pound of chicken up into small pieces.
Heat a large skillet over medium high heat and melt 2 TBSP of butter in the skillet. Once the butter has melted add the chicken.
Next, season the chicken with 1/2 tsp each of salt and pepper, 1/4 tsp cayenne, and 1 tsp each of cumin, dried cilantro, and chili powder. Stir the chicken and seasoning together well.
Once the chicken is just about finished cooking, use a spatula to scoot the chicken to the edges of the skillet. Create a little well in the middle to pour 1 TBSP of Olive oil and the rinsed rice in. I like to toast the rice for a few minutes before adding the rest of the ingredients.
Stir the rice around the skillet and then add the minced garlic, Rotel, tomato sauce, and chicken broth. Stir everything together well. Right now this should still be over medium to medium/high heat. Once it starts to bubble, lower the heat to low heat and cover with a lid.
This will cook covered for about 15-20 minutes or until the rice is cooked to your liking. I try not to take the lid off or stir for 15-20 minutes. The more the lid comes off the longer the rice will take to finish cooking.
Serve Chicken Cheese and Rice
Once the rice is cooked to your liking give it a good stir and remove the skillet from the heat. Pour on some White Queso and top with fresh cilantro.
I like serving this dish with some flour tortillas, taco sauce, or fresh Pico de Gallo. You can also serve it with tortilla chips.
Tips and Frequently Asked Questions
- I usually use Pancho’s brand white queso from Sam’s Club, but any store bought or homemade white queso will work.
- Freshly minced garlic or jarred minced garlic is fine for this dish.
- This dish has a little bit of a kick of spice to it, but my kids ate it just fine. To cut back on the spice use less or omit the black pepper, chili powder, or cayenne.
- If you like it spicier add some diced jalapenos!
Equipment
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1 Stove
Ingredients
- 1 lb chicken
- 2 TBSP butter
- 1/2 tsp each of salt and pepper
- 1/4 tsp cayenne
- 1 tsp each of cumin, dried cilantro, and chili powder
- 1 TBSP of minced garlic
- 1 10 oz can of Rotel
- 1 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth
- 1 cup of long grain white rice uncooked
- 1 tbsp olive oil
- White Queso Cheese Dip (any store bought or homemade queso will work)
- Fresh Cilantro for topping
Instructions
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Cut chicken into small pieces and cook in a skillet on medium high heat with butter.
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Add salt, pepper, cayenne, cumin, dried cilantro, black pepper, and chili powder.
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Let that cook until chicken is cooked through. Move the chicken to the edges of the skillet.
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Add 1 tbsp of olive oil, the uncooked rice, and stir around for a couple of minutes.
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Add the Rotel, tomato sauce, minced garlic, and chicken broth.
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Stir well, cover with a lid, and cook on medium low heat for about 15-20 minutes or until rice is cooked.
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Top with white queso and some fresh cilantro.
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Serve with flour tortillas or scoop it up with tortilla chips. We like topping it with taco sauce or some fresh Pico de Gallo.
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Enjoy!
