Servings: 6 people
Ingredients
- 1 lb of chicken breast cut into cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 tbsp minced garlic
- 10 oz can of Rotel not drained
- 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth
- 1 cup of long grain white rice uncooked & rinsed
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Buffalo Wild Wings Southwest Ranch
Instructions
- Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
- Add the Rotel (not drained), tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream, cilantro, and Southwest Ranch sauce. Serve with tortilla chips. Enjoy!
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