Chicken Santa Fe

1 lb. chopped chicken breast
1-2 tbs EVOO (extra virgin olive oil)
2 cans of chicken broth
2 cans of rotel (or mild rotel)
1 box of minute rice (you won't use the whole box)
2 cups shredded cheese
*note- keep empty broth and rotel cans and set aside.

Cook chopped chicken breast in EVOO. In a large pot combine cooked chicken, broth, and rotel. Heat until boiling. Pour dry minute rice into each empty can until almost full. Once boiling add cans of rice. Cover and remove from heat. Let stand 5 mins. Uncover and add shredded cheese. Cover until cheese is melted. Serve.


As I am typing these recipes not only do I notice a pattern of almost all of them having cheese but a lot of them have rotel too. My husband is a big fan of rotel as well. The kids think the regular rotel is too spicy so we often use the mild rotel.