Ingredients
Method
Step 1: Prep the Chicken
Slice the chicken into small chunks, about 1-inch in size, so they cook quickly and evenly.
Step 2: Sauté and Season
Place a large deep skillet (with a lid) over medium-high heat. Add the olive oil. Once hot, add the chicken pieces and sprinkle in the garlic powder, onion powder, cumin, salt, and pepper. Cook while stirring occasionally until the chicken is fully cooked and reaches 165°F internally.
Tip: If liquid collects in the pan, carefully drain it off to prevent excess moisture.
Step 3: Add the Saucy Goodness
Pour in the chicken broth, nacho cheese sauce, and the entire can of Rotel (do not drain). Stir well to combine. Bring the mixture to a steady boil.
Step 4: Stir in the Rice
Add the uncooked rice and give everything a good stir to evenly distribute it.
Step 5: Simmer to Perfection
Reduce heat to medium-low and cover with a lid. Let it cook for 20–25 minutes, or until the rice absorbs all the liquid and becomes tender. Avoid lifting the lid too often — trapped steam helps cook the rice properly.
Step 6: Serve
Fluff with a fork and serve hot. Top with sour cream, chopped tomatoes, pico de gallo, avocado slices, or fresh cilantro.
Notes
Variations & Customizations
Swap the Protein
Replace the chicken chunks with 1 pound ground beef, turkey, or ground chicken. Brown the meat thoroughly and drain excess grease before continuing with the recipe.Turn Up the Heat
For more spice:- Use medium or hot Rotel
- Add cayenne pepper or chili powder to the seasoning mix
- Stir in diced green chilies or chopped jalapeños
Add Beans
Mix in a drained and rinsed can of black beans or pinto beans when adding the broth and cheese sauce for extra protein and texture.Helpful Tips
- Use long-grain white rice only. Other types may require liquid adjustments.
- Keep the lid on while simmering. Steam is key for fluffy rice.
- Let it rest for 5 minutes after cooking. This helps the texture settle perfectly.
- For creamier results, stir in a handful of shredded cheddar before serving.