Cheesy Chicken Rice Skillet
A creamy and flavorful one-skillet meal that combines juicy chicken, fluffy rice, and a rich layer of queso cheese, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound chicken (breast or thighs), cut into small pieces Uniform pieces for even cooking
- 2 tablespoons butter Rich and creamy
- 1/2 teaspoon salt For flavor enhancement
- 1/2 teaspoon black pepper Adding a touch of warmth
- 1/4 teaspoon cayenne pepper Lending a gentle kick
- 1 teaspoon ground cumin Aromatic and earthy
- 1 teaspoon dried cilantro Bringing freshness
- 1 teaspoon chili powder For that robust flavor
- 1 tablespoon minced garlic Aromatic and zesty
- 1 tablespoon olive oil Smooth and flavorful
- 1 cup long grain white rice Uncooked and rinsed until water runs clear
- 10 oz can Rotel Adding a mouthwatering blend of tomatoes and green chilies
- 8 oz can tomato sauce Providing a rich base
- 1 1/2 cups chicken broth Savory and comforting
- to taste white queso cheese dip For a creamy finish
- to taste fresh cilantro, chopped For garnish
- as needed flour tortillas To wrap around this delightful mixture
- as needed tortilla chips Perfect for scooping
- to taste taco sauce or Pico de Gallo For an added punch of flavor
Instructions
Preparation
- Cut the chicken into small bite-sized pieces.
- Heat a large skillet over medium-high heat and add the butter.
- Once melted, add the chicken to the pan and season it with salt, black pepper, cayenne, cumin, dried cilantro, and chili powder.
- Stir occasionally until the chicken is cooked through and beautifully golden.
Cooking
- Push the cooked chicken to the edges of the skillet, creating a space in the center. Add olive oil there.
- Introduce the uncooked rinsed rice into the center of the skillet and stir for a couple of minutes to lightly toast it.
- Pour in the Rotel, tomato sauce, minced garlic, and chicken broth, stirring everything together.
- Cover the skillet with a lid and reduce heat to medium-low. Cook for approximately 15 to 20 minutes, or until the rice absorbs the liquid and becomes tender.
- Drizzle or spoon the white queso cheese dip over the top, allowing it to melt. Sprinkle fresh chopped cilantro on top.
Serving
- Serve the dish in warm flour tortillas or with crispy tortilla chips. Optionally, top with taco sauce or fresh Pico de Gallo before enjoying.
Notes
Be sure to rinse the rice to achieve fluffiness. Adjust spice levels to personal preference, and remember to stir occasionally during cooking to prevent sticking.