1 pound boneless, skinless chicken breast 1 tablespoon olive oil 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cumin ½ teaspoon kosher salt ½ teaspoon black pepper 2¼ cups chicken broth 1 can nacho cheese sauce 1 can Rotel 1½ cups uncooked long-grain white rice
Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
Heat the olive oil in a large skillet over medium high heat, and add the chicken pieces along with the dried seasonings. Cook until internal temp reaches 165.
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
Once boiling, stir in the uncooked rice.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.
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