SPICY CAJUN CHICKEN & RICE SKILLET WITH MELTY CHEESE
Ingredients:
1 lb boneless skinless chicken breast, diced
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
1 cup uncooked long-grain white rice
2 cups chicken broth
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
4 oz cream cheese, cubed
8 oz Velveeta cheese, cubed
Fresh parsley or green onions, chopped (for garnish)
Directions:
Sauté the chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, Cajun seasoning, smoked paprika, onion powder, and cayenne. Cook until browned, about 5–7 minutes.
Add veggies: Toss in the onion, bell pepper, and garlic. Cook for another 3–4 minutes until softened and fragrant.
Add rice and broth: Stir in the uncooked rice, Rotel (with juices), and chicken broth. Bring everything to a boil, then reduce to a simmer. Cover and cook for 18–20 minutes, or until rice is tender and liquid is mostly absorbed.
Get it creamy: Add in cream cheese and Velveeta. Stir until everything is melted and the mixture becomes creamy and thick.
Serve: Garnish with fresh parsley or green onions. Serve hot and cheesy, with just the right amount of Cajun spice.
Cooking Time: 30 minutes | Servings: 4