Description
Cheesy Rotel Chicken & Rice is a comforting dish that combines tender chicken with fluffy rice, enveloped in a creamy, zesty sauce. The vibrant flavors of diced tomatoes and green chilies add a delightful kick, while the melted cheese creates a rich, gooey texture that is simply irresistible.
Ingredients
- Chicken: 1 pound boneless, skinless chicken breasts, diced
- Rice: 1 cup long-grain white rice, rinsed
- Rotel: 1 can (10 oz) diced tomatoes with green chilies, undrained
- Cheese: 1 cup shredded cheddar cheese
- Broth: 2 cups chicken broth
- Spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, salt and pepper to taste
- Oil: 2 tablespoons olive oil
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced chicken and season with garlic powder, onion powder, cumin, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
- Add the rinsed rice to the skillet and stir to combine with the chicken.
- Pour in the chicken broth and the can of Rotel, stirring well. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Let sit for 5 minutes before serving to allow flavors to meld.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, allow the dish to cool completely, then transfer to an airtight container and freeze for up to 2 months.
- For a lighter version, substitute brown rice and use low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
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