Description
Packed with flavor from chili spices, melty queso, and juicy chicken—this skillet dinner is quick, hearty, and perfect for busy nights.
Ingredients
Boneless skinless chicken breast (cut into bite-sized pieces)
Olive oil or butter
Garlic powder
Onion powder
Cumin
Chili powder
Salt & pepper
Chicken broth
Nacho cheese sauce or queso dip
Rotel (diced tomatoes with green chilies)
Uncooked long-grain white rice
Shredded cheddar cheese
Optional: chopped cilantro, avocado slices, lime wedges, sour cream
Instructions
In a large pot or deep skillet, heat olive oil over medium-high heat. Add chicken and season with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Cook until browned and cooked through.
(Optional) Drain any excess liquid. Add chicken broth, queso sauce, and Rotel. Stir well.
Bring mixture to a boil. Stir in uncooked rice, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is mostly absorbed.
Stir in shredded cheddar cheese until melted and creamy.
Serve warm, garnished with cilantro, avocado, lime juice, or sour cream if desired.
Notes
Use mild, medium, or hot Rotel to adjust spice level.
Stir in corn, beans, or bell peppers to boost veggies.
Queso blanco, pepper jack, or homemade cheese sauce all work well.
- Prep Time: 10–15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: One-Pot/Stovetop
- Cuisine: Tex-Mex / American
