Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 ounces cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: cilantro, green onions, sour cream, avocado
Instructions
- In a large pot, heat olive oil over medium heat. Add rice, chili powder, cumin, salt, and pepper. Cook for 2-3 minutes until rice is lightly toasted.
- Add chicken pieces, stirring to combine. Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice and chicken are cooked through. Stir in diced tomatoes and cream cheese until melted.
- Remove from heat, stir in cheddar cheese until melted and creamy. Garnish with toppings and serve hot.
Notes
- For extra heat, add cayenne pepper or hot sauce.
- Try using different cheeses like Monterey Jack or Pepper Jack.
- Add veggies like bell peppers or corn for added nutrition.
- For creaminess, add heavy cream or sour cream.
- Substitute brown rice for a nuttier flavor (note cooking time may vary).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
- Diet: Standard
Nutrition
- Serving Size: 1 serving
- Calories: 500 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg