Chicken Cheese and Rice

Ingredients

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

10 oz can of Rotel

8 oz can of tomato sauce

1 1/2 cups of chicken broth

1 cup of long grain white rice (uncooked & rinsed)

1 tbsp olive oil

White Queso Cheese Dip (I like Pancho’s brand from Sam’s Club)

Flour tortillas

Pico de gallo

Fresh cilantro

Directions

Cut 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 (you could use a taco seasoning packet instead of this seasoning blend if you prefer).

Let 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.

Add 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 (I stirred it once about half way through).

Microwave queso and pour some over the chicken and rice. Top with fresh cilantro. Serve as is or in tortillas with fresh pico de gallo. Enjoy!