Servings: 4 to 6

1 lb chicken 1 lb chicken
2 Tbsp butter 2 Tbsp butter
Olive oil Olive oil
1/2 tsp salt ½ tsp salt
1/4 tsp cayenne ¼ tsp cayenne
1 tsp each of cumin, dried cilantro, black pepper, and chili powder 1 tsp each of cumin, dried cilantro, black pepper, and chili powder
1 TBSP of minced garlic 1 TBSP of minced garlic
1 10 oz can of Rotel 1 10 oz can of Rotel
1 8 oz can of tomato sauce 1 8 oz can of tomato sauce
1 1/2 cups of chicken broth 1 ½ cups of chicken broth
1 cup of long grain white rice (uncooked) 1 cup of long grain white rice (uncooked)
White Queso Cheese Dip (I like Pancho’s brand from Sam’s Club) White Queso Cheese Dip (I like Pancho’s brand from Sam’s Club)

-cut chicken into small pieces and cook in a skillet on medium high heat with a little bit of olive oil and butter
-add salt, pepper, cayenne, cumin, dried cilantro, black pepper, and chili powder
-let that cook until chicken is cooked through
-add Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice
-stir well, cover with a lid, and cook on medium low heat for about 15 to 20 minutes or until rice is cooked (I stirred it once about half way through)
-top with white queso
-serve as is or in tortillas