Description
One Pot Mexican ACP Chicken and Rice is a creamy, nacho-style dinner made in a single pot. Tender chicken, cheesy sauce, and flavorful spices combine with rice for a fast, family-friendly meal.
Ingredients
- 1 lb chicken breast, boneless skinless
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can Rotel diced tomatoes with green chilies
- 2 1/4 cups chicken broth
- 1 cup nacho cheese sauce (jarred or homemade)
- 1 1/2 cups white rice, long-grain
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tsp cumin
- 1 1/2 cups cheddar or Mexican blend cheese
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook chicken until browned and cooked through.
- Add rice, Rotel, chicken broth, and nacho cheese sauce. Stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in cheddar or Mexican blend cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- Adjust the Rotel and chili powder for desired spiciness.
- Can be made ahead and reheated; cheese may need a quick stir to melt again.
- Optional: garnish with fresh cilantro or sliced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican