Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1½ cups long-grain white rice
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 2¼ cups chicken broth
- 1 cup nacho cheese sauce
- 1½ cups shredded cheddar or Mexican blend cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chicken seasoned with garlic powder, onion powder, chili powder, cumin, salt, and pepper for about 5–6 minutes until mostly cooked.
- Stir in uncooked rice and the entire can of Rotel; toast for 1–2 minutes.
- Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
- Stir in nacho cheese sauce and one cup of shredded cheese until melted and creamy.
- Top with remaining cheese, cover for 5 minutes until melted, garnish as desired, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg