Description
A comforting and creamy blend of spiced chicken, rice, and melted cheese, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 cups of chicken breast, diced
- 1 cup of long-grain rice
- 1 can of diced tomatoes with green chilies
- 1 cup of chicken broth
- 1 cup of shredded cheese (cheddar or queso blanco)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Toss in the diced chicken, cooking until no longer pink, roughly 5-7 minutes.
- Stir in the rice, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes.
- After the rice is cooked, stir in the shredded cheese until melted.
- Serve warm and enjoy!
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg