Sort ingredients
nadalada
QR Code
Listen
Pdf
Season the chicken with the spices listed above. I don't measure. Just use enough that the chicken is well coated.
Heat the butter and oil in a skillet over medium heat and cook the chicken until it is fully cooked. Once it is done, remove it and chop it up into bite-sized pieces.
In the same skillet, add the onion and jalapeno if using and cook for about 5 minutes or until the onion is translucent. Stir in the garlic and cook for another minute.
Stir in the rice and season with the same spices used for the chicken. Again, I did not measure but I would guess roughly ½ tsp of each.
Stir in the water, the corn, the beans and the rotel and mix it up well.
Bring it to a boil, then put the lid on and reduce the heat to a simmer. Cook for approximately 20 minutes, stirring occasionally until the rice is fully cooked.
When the rice is cooked, sprinkle the cheese on top. Put the lid on for a few minutes and allow the cheese to melt.
Serve with some fresh chopped cilantro if desired.