| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, pressed
- 1/2 white onion, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- One 15-ounce can tomato sauce
- One 10-ounce can diced tomatoes and green chiles
- 3 cups shredded rotisserie chicken
- Two 8.8-ounce bags microwaveable white rice
- 1 1/2 cups grated pepper jack cheese
- Fresh cilantro, for serving
Instructions
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 637 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 82 mg |
| Sodium | 855 mg |
Reviews
This was good…and the family loved it. Will definitely be keeping it in the arsenal with a few adjustments – like jalapeños. We ended up using cilantro lime rice, which was really nice, and we too used it as a dip with tortilla chips.
Cooked exactly as written it was ok. Definitely needs some freshness added to it other than just cilantro. We added some shredded lettuce and diced fresh tomatoes and sour cream on top of the cheese layer after eating the first helping and it was some better. I think in my mind I was expecting for it to be more like chicken, cheese, and rice dishes from Mexican Restaurants and it really is actually tomato based chicken and rice dish. We ended up scooping it with tortilla chips. I can see it as the layer of meat and sauce on nachos. Ok overall, but definitely does NOT began to compare to how good many of Ree’s other recipes are!!!
This was a huge hit! I ended up adding a jalapeno and only used one bag of rice instead of two, and I liked that consistency. It was easy to make, and had great flavor – I will definitely make again!
Simple to make yet packed with flavor.
I substituted w/ not microwaved jasmine rice(made stovetop then added to onion tomato mixture) and cotija cheese instead of pepper-jack. Turned out amazing
I substituted w/ not microwaved jasmine rice(made stovetop then added to onion tomato mixture) and cotija cheese instead of pepper-jack. Turned out amazing
It’s a keeper!
Looks delicious! I love Tex-Mex dishes!
Call it anything you want… Just NOT Mexican Chicken and Rice. It is an offense to us authentic respectful Mexican Heritage people, who KNOW how Mexican food tastes like and cook it the authentic way. Just as a note, did you know that we don’t add cumin to everything we cook? Shameful
Very easy…..I used left over chicken tenders….it is very tasty and satisfying….this would be a good recipe for the learning cook….
Tried this recipe tonight – super easy and very tasty! My family loved it!
This turned out perfectly cooked and was easy to prepare, but I thought it needed more heat, so I added diced jalapeños and extra cayenne. I also used less rice and extra cheese. Overall, very good, and I think I’ll put the leftovers in some tortillas tomorrow–perfect filling or good on its own.