Chicken Taco Rice

An easy one-pan meal that disappears every time it's made.

By @cookinginthemidwest

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb chicken breast
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp pepper
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp dried cilantro
• 10 oz Rotel
• 8 oz tomato sauce
• 1 tbsp minced garlic
• 1.5 cups chicken broth
• 1 cup jasmine rice
• 2 cups shredded Colby Jack cheese
• 0 sour cream
• 0 cilantro
• 0 taco sauce
• 0 tortilla chips

Instructions

1. Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat.
2. Add all seasonings (salt, pepper, chili powder, cumin, and dried cilantro) and cook until the chicken is cooked through.
3. Add the untrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well.
4. Make sure to bring the whole skillet to a boil.
5. Cover with a lid and cook on medium-low heat for about 15-20 minutes or until rice is cooked.
6. Stir it once about halfway through cooking.
7. Top with shredded Colby Jack cheese and let it melt.
8. Optionally, pop it in the oven on broil to melt the cheese.
9. Serve and top with sour cream, cilantro, and your favorite taco sauce.
10. Serve with tortilla chips.