Cut your chicken into small (about 1″) pieces and season with salt, pepper, Montreal chicken seasoning, and red pepper flakes (or whichever seasonings you prefer).
Heat a large skillet over medium high heat and coat with the olive oil.
1 Tablespoon olive oil
Once hot, add in the seasoned chicken and cook until no longer pink.
Stir in the uncooked rice, can of RoTel, can of tomato sauce, and water. Bring to a boil then cover.
1 cup white rice, 10 oz can RoTel diced tomatoes & green chilies, 8 oz can tomato sauce, 1 cup water
Reduce heat to low and let cook for 10 minutes or until rice is tender. After 10 minutes, stir to prevent the rice from sticking, the re-cover and cook another 10 minutes.
Once the rice is done, stir the mixture and top with a handful of shredded cheese. Turn off heat and cover for 5 minutes or until the cheese melts.
1/2 cup shredded Mexican cheese
Top with a dollop of sour cream and serve.
sour cream
Notes
Add in a can of rinsed black beans at the same time as you add the rice to add more protein. Or, skip the chicken altogether and use black beans instead.
Stir in some corn at the end (either frozen or canned) before you top with shredded cheese.
Once done, top with sour cream, green onions, or more shredded cheese.
Sensitive to spice? Either opt for "mild" Rotel or just use diced tomatoes instead.