Tex-Mex Chicken and Rice

Also known as Easy Tex-Mex Chicken and Rice

Source: https://www.foodnetwork.com/recipes/ree-drummond/easy-tex-mex-chicken-and-rice-12111760

Yield: 4 to 6 servings

Tammy's Notes

Remove turmeric. Add a can of Ortega chilies if you want. Cook rice early in the day and cool off/chill. Cilantro and green onion to top it with.

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 (optional, per Tammy)
• One 4-ounce can of diced green chilies (optional)
• One 15-ounce can tomato sauce
• One 10-ounce can diced tomatoes and green chilies
• 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

Directions

1. 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.
2. Pour in the diced green chilies (if using), tomato sauce, diced tomatoes and green chilies, 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.
3. Sprinkle over the cilantro and serve.