Cheesy Chicken Rice Skillet (Print Version)
# Ingredients:
→ For the Chicken and Rice
01 -
1 pound chicken (breast or thighs), cut into small pieces
02 -
2 tablespoons butter
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/4 teaspoon cayenne pepper
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
1 teaspoon chili powder
09 -
1 tablespoon minced garlic
10 -
1 tablespoon olive oil
11 -
1 cup long grain white rice, uncooked and rinsed
12 -
10 oz can Rotel
13 -
8 oz can tomato sauce
14 -
1 1/2 cups chicken broth
→ For Topping
15 -
White queso cheese dip (store-bought or homemade)
16 -
Fresh cilantro, chopped
→ For Serving (Optional)
17 -
Flour tortillas
18 -
Tortilla chips
19 -
Taco sauce or Pico de Gallo
# Instructions:
01 -
Cut the chicken into small bite-sized pieces. Heat a large skillet over medium-high heat and add the butter. Once melted, add the chicken and season it with the salt, black pepper, cayenne, cumin, dried cilantro, and chili powder. Cook, stirring occasionally, until the chicken is cooked through.
02 -
Push the cooked chicken to the edges of the skillet. Add the tablespoon of olive oil to the center, then add the uncooked rinsed rice. Stir the rice around for a couple of minutes to toast it lightly.
03 -
Add the Rotel, tomato sauce, minced garlic, and chicken broth to the skillet. Stir everything together well, making sure to mix the chicken back in. Cover the skillet with a lid and reduce the heat to medium-low. Cook for about 15 to 20 minutes, or until the rice is tender and has absorbed all the liquid.
04 -
Once the rice is cooked, drizzle or spoon white queso cheese dip over the top and sprinkle with fresh chopped cilantro. Serve in warm flour tortillas or scoop it up with tortilla chips. We like topping it with taco sauce or fresh Pico de Gallo. Enjoy!
# Notes:
01 -
This is a complete one-pan meal that's ready in about 30 minutes.
02 -
You can use chicken breast or chicken thighs - both work great.
03 -
Rinsing the rice before cooking helps remove excess starch and keeps it from getting sticky.
04 -
Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or water.