Easy Tex-Mex Chicken And Rice

• servings: 6-8
• total time: 25 min

Ingredients

1 tablespoon olive oil

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon cayenne pepper

¼ teaspoon ground turmeric

Kosher salt and ground black pepper

1 small yellow onion, diced

3 garlic cloves, minced

One 15-ounce can tomato sauce

One 10-ounce can Ro*tel (diced tomatoes and green chiles)

One 8.8-ounce bag microwavable white rice

1½ cups grated pepper Jack cheese

¼ cup crumbled queso fresco, for serving

Fresh cilantro leaves, for serving

Directions

1. In a high-sided skillet over medium-high heat, heat the olive oil. Add the chicken, chili powder, cumin, cayenne, turmeric, and a pinch of salt and pepper.

2. Stir the chicken to coat it in the spices, then add the onion and garlic and cook, stirring constantly, until the onion is starting to soften and the chicken is halfway cooked, about 3 minutes.

3. Pour in the tomato sauce and Ro*tel .

4. And the rice. (No need to heat it up beforehand!)

5. Stir together and cook until the sauce is bubbly, the chicken is cooked, and the rice is heated through, about 5 minutes. Taste and adjust the seasonings if needed.

6. Reduce the heat to low and sprinkle the pepper Jack all over the surface.

7. Put the lid on the pan and let the mixture simmer until the cheese is melted completely, about 3 minutes.

8. Turn off the heat and sprinkle on the queso fresco ...

9. And garnish with the cilantro.