Queso Chicken and Rice

 

We have been on a Mexican food kick lately and this one is super easy and all in one pot.  I usually double this recipe because my family has no self control.

1 lb. boneless, skinless chicken breast

1 Tablespoon olive oil

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. black pepper

2 1/4 cups chicken broth

1 (15oz) can nacho cheese sauce

1 can Rotel

1 1/2 cups long grain rice

Cut the chicken into small bite size cubes or strips.

Heat the olive oil in a large, deep skillet with a lid.  Add the chicken and season with the garlic powder, onion powder, cumin, salt, and pepper.  Cook the chicken, stirring frequently, until done; 165 degrees F.

Once the chicken is done, add the chicken broth, nacho cheese sauce and Rotel to the pan.  Bring to a boil.

Once boiling, add the rice, stir to incorporate and cover the pan with a lid.  Reduce heat the Low and cook for 20-25 minutes or until the rice is tender and all of the liquid is absorbed.

Serve immediately with your favorite Mexican sides and toppings.