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