Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 1 cup diced onion (1 medium)
  • 1/2 cup diced red bell pepper (1/2 bell pepper) (See Tip 1)
  • 2 cloves garlic minced
  • 12 ounces chicken breast cut into 1/4 inch strips (1 1/2 cups) (See Tip 2)
  • 1 cup frozen corn (See Tip 3)
  • 1 1/2 teaspoons Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons light brown sugar
  • 1 cup long grain rice, rinsed and drained (See Tip 4)
  • 2 cups low sodium chicken broth
  • 8 ounce can tomato sauce
  • 10 ounce can Rotel Original Diced Tomatoes and Green Chilies (See Tip 5)
  • 1 cup (4 ounces) Monterey Jack cheese, shredded
  • 1/2 cup (2 ounces) Mozzarella cheese, shredded

Instruction

  • Sauté onion and red bell pepper in olive oil in large skillet over medium heat for 5 minutes, or until onion is tender. Add garlic; sauté for 30 seconds or until fragrant. 
  • Add chicken; stir to combine. Cook over medium heat until no longer pink, about 5 minutes. Add corn, salt, pepper, oregano, chili powder, cumin, cayenne pepper, and light brown sugar. Stir to combine.
  • Add rice, chicken broth, tomato sauce and Rotel tomatoes; stir to combine. Bring to a boil over medium heat. Cover, and reduce the heat to medium low. Simmer for 20 minutes, or until most of the liquid has been absorbed, and the rice is done.
  • Preheat oven to 375°F.
  • Sprinkle top with Monterey Jack cheese and Mozzarella cheese. Place in preheated oven for 10 minutes, or until cheese is bubbly and lightly golden brown. 
  • Yield: 6 servings. (See Tip 6)