Smothered Chicken and Rice
A simple and satisfying dish featuring tender chicken, creamy cheese, and zesty tomatoes, perfect for weeknights or gatherings.
Ingredients
Main Ingredients
- 1.75 to 2 lbs Chicken Breast or Thighs (sliced)
- 2 tablespoons Oil
- 1 packet Taco Seasoning or Fajita Seasoning (about 3 tablespoons)
- 2/3 lb Boar's Head White American Cheese (deli dept)
- 0.5 lb Pepper Jack or Monterey Jack Cheese (8-ounce block, cut into small cubes)
- 1 can (10-ounce) Rotel Tomatoes with Green Chilies (drained)
- 1/4 teaspoon Salt
- 1 Jalapeno (diced)
- 1 can (12-ounce) Evaporated Milk (or Half-n-Half)
- 1 can (4-ounce) Green Chilies
- Cilantro (for garnish)
Instructions
Preparation and Cooking
- Heat the oil in a large skillet over medium heat. Once shimmering, add the sliced chicken and cook until golden brown and no longer pink in the center.
- Sprinkle the taco or fajita seasoning over the cooked chicken, stirring well to coat.
- Reduce the heat slightly, and add the white American cheese, stirring gently until melted.
- Mix in the cubed pepper jack or Monterey Jack cheese until fully melted and combined.
- Add the drained Rotel tomatoes and diced jalapeño, stirring together to let the mixture bubble gently.
- Season with salt and pour in the evaporated milk or half-and-half, stirring until evenly combined.
- Fold in the can of green chilies and cook until everything is heated through.
- Serve warm, garnished with fresh cilantro.
Notes
This dish can be served straight from the skillet or as a comforting breakfast. It's easy to reheat and pairs well with a side salad. Avoid overcooking the chicken for best results.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 700mgFiber: 2gSugar: 4g
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