Description
A comforting one pot meal featuring chicken, rice, and creamy nacho cheese, perfect for chilly evenings.
Ingredients
Scale
- 1 pound chicken pieces (breast or thighs)
- 1 cup white rice
- 1 can (10 oz) Rotel tomatoes (diced with green chilies)
- 1 can (15 oz) nacho cheese sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Water (as directed by rice package)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Cook the chicken pieces until browned on all sides, about 5-7 minutes.
- Add the white rice, stirring well to combine with the chicken.
- Pour in the Rotel tomatoes and nacho cheese sauce, along with your desired seasonings. Stir until well-mixed.
- Add water according to the rice package instructions and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fluffy and the chicken is tender.
- Fluff with a fork and serve hot, perhaps with a sprinkle of fresh cilantro on top.
Notes
Feel free to customize with your favorite toppings or mix-ins like vegetables or different cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg