Menu

If you like broccoli & cheese soup, you will LOVE this Cheesy Chicken Rice with Broccoli and Bacon! It’s like chicken and rice casserole made in a skillet.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Cheesy Chicken Rice with Broccoli and Bacon

This colorful cheesy chicken and rice recipe is PACKED with flavor. It tastes like creamy broccoli cheese soup, but with a few extra delicious ingredients added, like chicken, bacon, and spicy tomatoes. You seriously can’t go wrong with that combo.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

If you’re looking for a chicken and rice casserole, this chicken and rice recipe is similar in flavor and texture, but it’s made faster in a skillet on the stove. You don’t have to bake it! It’s perfect for families because it’s delicious enough for pick eaters and easy enough for a fast weeknight meal. Try it ASAP!!

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Cheesy Chicken Rice Ingredients

Here’s what you’ll need:

  • Bacon — I chose to go with Turkey bacon this time. Give it a try if you’re looking to cut back on fat and calories. Or feel free to use the real stuff. You can also simplify this recipe even more by using pre-cooked bacon (real or Turkey). I’ve done it both ways depending on what I have on hand.
  • Chicken Broth
  • Broccoli Florets
  • Rice
  • Extra Sharp Shredded Cheddar Cheese — Make sure to keep an eye out for extra sharp cheddar so the cheesy flavor will really shine through in this dish.
  • Diced Onions — I used the frozen, diced onions in a bag found in the freezer section of the grocery store.
  • Garlic
  • Chicken — This is a great recipe for boneless skinless chicken breasts, but you could certainly use pre-cooked chicken or a rotisserie chicken as well.
  • Ro-Tel Diced Tomatoes & Green Chiles

Easy Cheesy Spicy Creamy Chicken, Bacon, Broccoli & Rice with Rotel. Easy One-Dish Skillet Dinner.

How To Make Cheesy Chicken Rice

Get started by dicing the bacon.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Add the bacon to a very large skillet or dutch oven and turn the heat to medium-high. Cook the bacon until crisp, about 10 minutes, stirring occasionally.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Meanwhile, dice the raw chicken breasts into bite-sized pieces. Season generously with salt and pepper.

Cheesy Chicken Rice Tip

Now would be a good time to start the rice. I’ve been using the rice recipe at the bottom of this post for YEARS. Makes light, fluffy, delicious rice — works perfect every single time!

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

When the bacon is crisp, use a slotted spoon to remove to a plate.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Since I used turkey bacon, I didn’t have enough grease left in the pan to cook the chicken, so I added a little butter and olive oil, just enough to coat the bottom of the pan.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Add the chicken in a single layer and cook on one side for two and a half minutes.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Flip the chicken to the other side (as best you can) and cook for another two and half minutes.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Five minute chicken! Done! Add the chicken to the plate with the bacon.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

This time I had enough butter and olive oil left in the pan, so go ahead and add the diced onions…

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

And top with the broccoli. If you have picky eaters you may want to give the broccoli a rough chop before adding it just to make the pieces smaller and blend in easier.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Cook, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Add the minced garlic and cook, stirring constantly until just fragrant, about 30 seconds.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Then add in the tomatoes…

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

And by now your rice should be done, so add it to the skillet along with the chicken, bacon, and any juices that may have accumulated on the plate. Stir all to combine, then reduce heat to low to keep warm.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Cheese Sauce

Now for our creamy cheese sauce. Add butter to the bottom of a small saucepan over medium heat, I used the same pan I cooked my rice in.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

When the butter is just melted…

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Add an equal amount of flour…

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

And whisk (or stir with a fork) until just combined.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Pour in the chicken broth (You could also use milk if you don’t have chicken broth) and turn the heat to high and cook until it starts to thicken and bubble.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Now remove the sauce from the heat and add in the shredded cheese and plenty of salt and pepper to taste. I like to use 1/2 teaspoon each.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Stir until the cheese is melted, then pour the cheese sauce all over the skillet. Stir to combine.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

This cheesy chicken and rice recipe is one of our favorites! Broccoli and cheese were made to go together.

Cheesy Chicken and Rice Recipe with Broccoli and Bacon

Print
Image of CHeesy Chicken Rice

Cheesy Chicken Rice with Broccoli and Bacon

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Spanish

Description

If you like broccoli & cheese soup, you will LOVE this Cheesy Chicken Rice with Broccoli and Bacon! It’s like chicken and rice casserole made in a skillet.

Scale

Ingredients

  • 8 slices bacon, diced
  • 12 oz boneless, skinless chicken breasts
  • salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces
  • 24 cloves garlic, minced
  • 2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles

For the rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt

For the cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth (or milk)
  • 1 cup extra sharp shredded cheddar cheese
  • 1/2 teaspoon salt and pepper, each

Instructions

  1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper.
  2. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

For the rice

  1. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.
  2. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.

For the sauce

  1. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

Keywords: chicken and rice recipe, chicken and rice casserole recipe, easy chicken and rice recipe, broccoli rice recipe, broccoli rice casserole, broccoli rice chicken casserole, broccoli rice cheese casserole, broccoli rice and cheese casserole, broccoli rice and chicken casserole

You May Also Like:

138 Responses
  1. Joe

    I must thank you for sharing such nice recipes for a healthy life. I need to lose some pounds and I think that this can help me in achieving my goals.

  2. Monica

    Wanted to say I just read your recipe and I appreciate the small details you included in your recipe like put the chicken on the plate with the bacon and to use the same pan for sauce that you  used for rice.  No one ever gives you these tips, but they are ways to be more efficient. It’s clear that you’ve made this many times, which makes me want to try it because it’s possible that you’ve perfected your process making it.:)

  3. Lorna

    I started making this and then realised I didn’t have rice… so i decided I’d improvise with macaroni pasta. Got to the stage of making the cheese sauce and realised I had no flour (I always have flour)!! So.. i combined it all in the pan and just grated loads of cheese in and the broth and reduced it and it was really delicious. Can’t wait to actually make the proper dish! 

  4. Jenny Bartl

    Made this tonight and it went down a treat with everyone.  I was able to tailor to it to meet the various food intolerance requirements of the family.  We do not have rotel tomatoes in Australia so used tinned tomatoes and green capsicum.  Daughter no. 1 suggested more heat.  Will definitely cook again.  I love that the sauce is made with stock so lactose free child could eat before cheese was added for the rest.

  5. Holly

    I have made this recipe maybe 5x now and it has become my new favorite “Comfort food” Only “difference” is I use the mild version of said Rotel. :)
    So Happy you shared this!

    Love it

  6. Stacy

    Okay, this was amazing! I ate some for dinner and more again before bed! LOL My kids are pansies, so I used Italian tomatoes instead of the Rotel and it was so good! I used basmati rice.

  7. Bobviously

    I made this tonight for dinner and it was very good. I only used one can of rotel because my daughter does not like to many tomatoes.

  8. Frankie

    As someone who absolutely loathes the texture of broccoli, do you think I could substitute the broccoli florets for roughly chopped broccoli slaw?

  9. Liz

    I just made this and, man, it is tasty! The only thing is that my rice didn’t cook thoroughly based on your instructions. I even cooked for 5 more minutes.
    I used about 1/2 cup more cheese because, well, there’s no such thing as too much cheese. I also shredded some and sprinkled it on top for presentation purposes.
    I will definitely make again, but I need to find a better way to cook my rice.

  10. Kasey

    Sorry for asking again! I didn’t see my original question and your response. Thank you ;) excited to have this on the menu plan for the week!

  11. Teresa

    I made this last night with a few modifications. My boyfriend could not stop raving about it!!!

    What I did differently: I only added one can of Rotel; for some reason, I just thought it might end up too soupy with two cans. I also didn’t make the cheese sauce; I just sprinkled about 1/2-1 cup of sharp cheddar cheese (once again, I worried it’d be too soupy..plus I was feeling lazy). It still came out just as nice and cheesy! I also added some spices to it: chili powder, cajun and red chili flakes all to taste. I think this gave it a nice flavor and heat.

    Thanks for sharing!

  12. Julie

    Just came across this AWESOME looking recipe via Pinterest. Can’t wait to make it! I am wondering how much it would suffer if I omitted the onion . . . Maybe sub in garlic instead? Anyone try this?

  13. Patricia Schneider

    I am not a fan of Rotel, can I use fresh tomotoes without the spice? Can you recommend an herb or spice to replace the hot spice in the Rotel? I can’t eat curry or anything else spicy.

  14. Shauna

    This was very yummy!! I used frozen broccoli. It is definitely a recipe I’m keeping! I am a wimp with spicy, so I’ll cut back on the Ro-Tel next time. Hubby and 3 daughters all loved it the way it was! Thanks for posting!!!

  15. Amy Jarrell

    Can you use the 5 minute microwave rice instead of cooking on the stove? I’m a working mom and trying to cut down on time.

  16. Charmaine

    Has anyone tried this recipe in a slow cooker? I made it over Christmas break and we loved it, but I work late most days and my husband has crazy work hours, so I prepare a lot of slow cooker recipes.
    Thanks for sharing a delicious meal idea!

  17. Jade

    Loved it! I even shorted it on bacon because we didn’t have that much… and it was still cheesy bacon-y deliciousness! We have leftovers and I’m looking forward to them big time!

  18. Hope

    Oh My Goodness I just made this for my kids(daughter n son-in -law & granddaughters that are stationed in South Korea) and we all ate so much we thought we were going to BURST! And I’m going to warm up the leftovers and put it in omelettes… Mmmmmm can’t wait. And I can’t wait to go home to Indiana n make it for my husband. And I will be sharing this with everyone I know because it is INCREDIBLE!!!!!! Thank You For Sharing This With Us???

  19. Karlin_shively

    Fixed this tonight. Very good! Husband does not like broccoli & still had seconds. Cut way back on cooking time for broccoli. I like mine crisp not mushy. Only used 1 can rotel tomatoes. Was just the right again amount of heat for us. Will fix again for sure!

  20. Musikalmuse

    JUST made this tonight and it was a hit! Definitely packed with flavor, and just the right amout of spice. This recipe is absolutely a keeper. Super easy and simple! Thank you.

  21. Helen

    Made this tonight, it was delicius!! Very very tasty! I used 2 cans of chopped tomatoes and didn’t drain them. I think maybe next time, I would either drain the can or just use the one can as I ended up with a lot more sauce than you have in your photos. I think the diced tomotos in the UK are different to the ones in the US :). Thanks so much for this, I will be making it again!!

  22. jude

    I just made this for my boyfriend and his roommate and they can’t stop complementing me on the meal. I do have to say that I used Vigo yellow rice instead of white but I think white would be just as good. Thanks for sharing the recipe!

  23. Alissa

    Made this recipe tonight and our family loved it! Will definitely be adding into our rotation, especially during the cooler WI months! Thanks for sharing this one!

  24. elizabeth

    Is it possible to use frozen broccoli in this recipe? I wasn’t sure if I quick steamed it halfway before adding it if it would be ok!

  25. K Elizabeth

    Made this for dinner tonight and it was so delicious!! I normally hate broccoli in large pieces (it has to be all but indistinguishable for me normally), but I actually thought I could have put more in and it still would have been amazing! Looking forward to leftovers for lunch tomorrow.

  26. Andrea

    Made for dinner tonight and it’s great! Thanks for posting the nutrition info! My daughter’s a type 1 diabetic and having the carb info is a huge help :)

  27. Paula

    Absolutely delicious! I have to make it without the cheese sauce due to a dairy allergy, but it is still awesome! Thanks for a great recipe!

  28. Laura

    I found this recipe on pintrest at least a year ago and we’ve made it numerous times since. Needless to say we all love it;). We’ve gone gluten free since then though and I just wanted to share that all I do is sprinkle the cheese over the skillet and cover it till it melts instead of the sauce. The sauce is fabulous, don’t get me wrong, but if for any reason you can’t eat it or don’t want to make it- the cheese will melt into the skillet with the liquid from the rotel just fine:)

  29. Lynne

    I made this last night – I didn’t find it easy at all, multiple steps, several dirty dishes, etc. It was liked very much by my husband, but everyone else was “eh”. I was disappointed because I thought with all that flavor of the bacon and the cheese and the spicy tomatoes that it would be like a rich mac and cheese, but with rice instead of macaroni. Instead, nothing really stands out – I couldn’t take the bacon or the cheese, mostly just the rice, tomatoes, and some broccoli. It does make a lot, and I think it might be better today after the flavors have had more time to develop. If I made it again, I think I would skip the Veloute sauce and just microwave some Velveeta in place of it.

  30. Penny

    I didn’t think anything could come close to your Shrimp and Grits recipe but this is a very close second! My husband loves spicy foods and he was thrilled. I usually shy away from them but I loved this because of all the flavors involved. It was like a party in my mouth! Thanks for sharing.

    1. Ali kelley

      I made this last night and myself and my husband loved it! This is one of our new favorite dinners. It also makes a perfect leftover that I will actual eat which I tried today out of laziness for lunch! It was not something I could make on the nights that my husband works though. I have three children under 5 and also used rotisserie chicken from the grocery store and it was quite a process, BUT will definitely make this when husband is at home at night because dear god it tasted wonderful!

  31. Christine

    I just made this and used a bit of taco seasoning instead of salt n pepper. So good! Thanks for the awesome easy recipe!

    1. Amanda

      Hi Jamie! Yes, I’m sure it’d be fine if you left out the cheese sauce — the butter, flour, broth, and cheese. Hope this helps! :)

    1. Amanda

      Mild, if you use mild Ro-Tel. If you want to cut out the spice completely, use regular diced tomatoes in place of the Ro-Tel. Hope this helps!

  32. Tara

    I’ve tried this and my husband and I absolutely loved it! I am thinking about starting to cook with quinoa and was wondering if you have tried that in this recipe or think it would be a good substitute? If so, is it a 1:1 substitution and any cooking time changes? Thanks so much!

  33. Bobbi

    This was so yummy! I changed ot a litle bit. I only used 1 can of Rotel, and I used brown rice instead. I also poured it into a greased casserole dish and topped it with cheese and baked it for about 30 mins at 350 F.

  34. Ash

    This recipe was seriously amazing. I made it for dinner lastnight and there were no leftovers between the two of us. I only added half of the can of rotel just because I don’t like a lot of spice. Still plenty spicy. Next time I’d add more broccoli. Over all just an AMAZING recipe!

  35. Laura

    This meal was delicious!!! It’s going to have to go on a permanent rotation at our house…I couldn’t get enough of it :)
    That said, I’m not a big fan of spice, so I think next time I’ll sub regular diced tomatoes or fire-roasted instead. Also, I think I’ll cut the chicken in half…to much meat for my tastes :)

  36. Yvonny James

    Omg Amanda. My husband and I just made this tonight and let me tell you, it’s the bomb.com!!! It has that perfect amount of spicey-ness to it. We love it!!

  37. Kara

    I’ve been making this for a while now, but just started freezing for later and I think it is even MORE delicious that way! Perhaps because all the flavors have time to mingle? Either way, I buy the round aluminum tins from the dollar store and a double recipe of this fills three of those. Each meal is more than enough for my boyfriend & myself.

  38. Erin

    This recipe is BEYOND delicious and the best part is it halves really easily (the regular recipe makes way too much for the two of us, even with leftovers!). I will certainly be adding it to the regular rotation and also trying out your other recipes :)

  39. Wanda

    This looks delicious and has all of my boys favorites in it. Can’t wait to make it. AND can I just say you taught me a life changing lesson—-frozen onions! Hallelujah!!!!!! My husband is the onion chopper in our family and he is working out of state currently.

  40. Holly

    You’re recipes have become my go-to when making dinner, everything is amazing! My husband is quite picky and he has liked every recipe I’ve made from your site so thank you!!

  41. Renee Wheaton

    Made this for dinner tonight- I used one can mild and one can regular Rotel- which was wise because it had just enough Zip to it! I also added mushrooms—-Delish— Great Meal- makes a lot!!!!

  42. Patricia Miller

    I made this over the weekend and loved it! I’ll definitely be making it again. I would say the only thing I might change next time is the bacon. I’m a huge fan of bacon but, for me, I thought it just overpowered the other ingredients. I wanted to be able to taste the broccoli and the cheese but I felt like most of what I was tasting was bacon. But, like I said, I’ll definitely be making this one again. Thanks for sharing!

  43. Imelda

    Confused about the amount of broccoli…12oz is 1.5cups but you have 4cups. Is it 4cups (32oz) or 1.5cups (12oz)? Thanks so much!

  44. LaLonne

    I made this tonight, and it was realllyyy yummy for being so simple! This is my first time visiting this blog, and I’m so glad I had everything to try this recipe at home. :) Thank you for posting this recipe to share!

  45. Traudel Tipton

    Hi,
    I am soooo glad I found your side. This will be the third recipe I will try. I made two today, the cinnamon buns and the spicy sausage dish, my son told me to make it again, please please, after I tried it 2 days ago for the first time. The cinnamon buns are sooooooo good, leftover? are you kidding me?
    And thank you for making it so easy to print out the recipes.
    So with a full stomach and a happy smile on my face
    Thank you
    Toni

  46. Sarah

    I made this twice and it’s an absolute hit in our household. We had leftovers and it still tastes delish when reheated. I only used one can of diced tomatoes which suited our taste buds and used fresh chilies instead as we didn’t have the ro-tel brand here in our supermarket. Thanks for sharing this recipe!

  47. Lana

    Hi Amanda, Do you think this recipe could be made and then frozen? I like to make 2 of everything, and freeze one for future use when I’m in no mood to cook.

  48. LizB1979

    I must say right off the bat, I love your recipes! I have tried just about all of the meals & a number of the sweets (yummy!!!). So thank you for sharing!

    Last night I made this recipe for my husband & brother-in-law. I knew two cans of rotel would be too much for one of them, so I used 1 1/2 cans. Otherwise everything else was exactly as directed. OMG! Soooo full of flavor and the cheesy factor along with the heat and the BACON!!! Next time I think I will only add one can of the Rotel, just because it is a touch too much heat for this house. But, with a nice salad and some parker house rolls this made for a wonderful meal!

  49. Tiffany

    This is delicious! I made it with some leftover rotisserie chicken meat and it was SO easy and quick to make. Next time I think I’ll only use one can of Rotel and add one can of regular diced tomatoes, as it was a touch too spicy for the kids. I will definitely add this to our regular rotation!

  50. Sandi

    If you have been “thinking” about making this, stop thinking so hard. I looked at the picture for several weeks and finally I could not resist it any longer. It just looked too good! I used regular bacon in mine. I also used cut up chicken breasts and browned them but next time I’ll use a pre-cooked chicken to save some time. Delicious! One of the best recipes I have tried. Thanks Amanda for this and the many other recipes you post.

  51. Ashley

    Made this tonight & my picky hubby really liked it! Made your spicy sausage pasta dish last night & we loved that too! :)

  52. Terry

    WoW! I made this tonight! Substituted vegan margarine for the butter and soy shredded cheese for the cheddar cheese and it turned out awesome!!!!

  53. Tabitha (a.k.a. Penny)

    I added this to my March menu that will be posted in a free printable format with a hyperlink to you on 2/28/13. Thank you so much for helping me plan my menu!

  54. Nakita $

    This was amazing! Had everything except only half the needed amount of broccoli so I added fresh mushrooms. It was really good! Thanks for the recipe!

  55. Tammy

    I’m SO HAPPY that I found this, and I love the “pin it,” at the top, too! I’ll be adding this to the list of what we need to make for dinner. Thanks for sharing the recipe!

    I’m also excited that you included turkey bacon in it, because I don’t eat pork, so my husband always has to put up with my turkey bacon eating self, haha. :)

  56. Molly

    This is such a delicious recipe my boyfriend asks for it once a week. We’re making it yet again and I thought I’d let you know how amazing this is!

  57. theultimatefoodaddict

    wow! your presentation is superb and easy to follow. thanks for sharing. keep up the good work! will try this too :)

  58. HeyBeckyJ

    I made this for dinner tonight! My goodness, this is a ton of food, probably two full dinners for two adults and a toddler, plus more for lunch leftovers. I used one can of mild Rotel and one can original (I haven’t cooked with Rotel before). The whole family loves spicy food, but found this to be a bit too spicy. We added some sour cream as a garnish to help tone down the spice. Still, delicious, filling, and relatively quick.

  59. Krystal

    Yumm looks so good!! I found you through Pinterest! Your pictures are gorgeous. I had a question…where did you get your plates? I’ve been looking for that same style and the only ones I found don’t have very good reviews :) thanks for posting!

  60. Belinda

    Wanted to let you know that this recipe is so good and it sure is pure comfort food. I can’t wait to have leftovers for lunch tomorrow. Thank you!!

  61. Kristine Boydstun

    Oh, my gosh! This was FABULOUS!!!! I can’t believe how much it made, and how good it was. I am a single teacher and love to make ahead meals because I just don’t have the energy to cook every night. This freezes well, tastes great, and made my staff jealous when I reheated some for my lunch today! Thank you for such a great recipe.

    I did make two changes: I used real bacon, and I didn’t have Rotel, so used a can of diced tomatoes and one small can of mild green chilies. Otherwise, I made this according to the recipe. I agree about the sharp cheddar cheese. It makes the flavor stand out!

  62. Kim

    I made this last night and it was fantastic. I usually don’t like anything spicy, but used mild rotel and it worked out okay. Defintely can’t wait to make this again. Looking forward to trying more of your recipes. Found you via pinterest.

  63. Tiffany

    Thank you for this recipe. I used leftover chicken as well as left over brown rice, and I used fresh broccoli. It is a great recipe for brown rice because the flavors are so strong (and delicious). I thought I could really taste the broccoli (maybe because it was cooked in the pan and not steamed/boiled?). I did find it to be a bit spicy for me, but it didn’t stop the two of us from devouring this huge dish in about 24 hours.

  64. Jolynn

    This recipe looks AMAZING and I can’t wait to try it out! But my only concern is that 1 cup of rice seems like it is only able to give 2 servings because I live in Asia and for 4 servings of rice we usually cook 2-2.5 cups. Can I know how many grams of rice and ml of water you are using? Or is this recipe suppose to be more meat/veggy and less rice? Thanks and also for sharing the recipe btw! (:

  65. Toni Legates

    Amanda I LOVE THIS recipe and I’ll tell you something else! I love the fact that you provided the nutritional breakdown to the recipe because I’m watching what I eat and I need that kind input when I’m planning a dinner party or for my everyday meal planning! Thank you so much for doing that and I hope you continue doing that in future!!!

    Sincerely,
    Toni L.

  66. Amanda

    I would really like to make this but we don’t have Rotel tomatoes up here and I can’t find any equivalent to tomatoes with green chiles. If I was going to add a can of regular tomatoes how much chopped green chiles do you think I would have to add separately?

    1. Amanda

      Around here diced green chiles come in little 4 oz cans. If it were me, I’d probably use the whole thing! :) I don’t find them to be that spicy. :) Hope this helps!

    2. Colette

      Chop up some tomatoes, some chilies maybe some salt and pepper, put them in a sauce pan with a little water. It will probably taste better than Rotel using fresh ingredients.

  67. Chelsi

    Hey Amanda- I was just wondering what kind of pot and pans you have. I am looking to purchase some new ones, and I don’t want to spend a whole lot, but I thought I would ask what kind you have since they are stainless steel, which I want, and you probably have tested more than I have!

    Thanks for your suggestions!!

    Chelsi

Do you have a question or comment?

Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

READ MORE

Subscribe via Email: