One Pot Queso Chicken and Rice

INGREDIENTS

• 1 pound Boneless Chicken Breast diced
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 1 ½ cups Long-grain White Rice uncooked
• 1 can 10 oz Rotel Diced Tomatoes with Green Chilies undrained
• 2 ¼ cups Chicken Broth
• 1 cup Nacho Cheese Sauce
• 1 ½ cups Shredded Mexican Blend Cheese

DIRECTIONS

1. In a large pot or deep skillet, heat olive oil over medium heat. Add the chicken and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for 5–6 minutes until chicken is mostly cooked through.
2. Stir in the uncooked rice and the entire can of Rotel (including juices). Cook for 1–2 minutes to toast the rice slightly and blend the flavors.
3. Add the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
4. Once the rice is cooked, stir in the nacho cheese sauce and 1 cup of shredded cheese. Mix until melted and creamy.
5. Turn off the heat. Sprinkle the remaining cheese on top, cover the pot, and let it sit for 5 minutes until the cheese is melted. Garnish and serve warm.