Rotel Chicken and Rice

We are huge fans of chicken rotel in this house.  It’s one of my favorite dishes, one that might as well be crack because I want to eat at least two bowls every time I make it.  Of course classic chicken rotel has spaghetti, which is a no-no on a gluten free diet.  Naturally we could swap out to gluten-free pasta, but I didn’t have any on hand and really was craving something along those flavor lines.  So I decided to try to do something similar with brown rice.  This came out at a delicious and cheesy 6 servings at 598 calories and 12 grams of fat.  It would also make fantastic burrito filling.


  • 2 cups brown rice (raw)
  • 1 tbsp minced, dried onion
  • 2 poblano peppers, diced
  • 1 packet Sazon
  • 2 cups black beans
  • 1 cup corn kernels
  • 1 can fire roasted tomatoes
  • 3 chicken breasts
  • 1 lb 2% velveeta, cubed (you can actually get away with 3/4ths of this or you could add more filling)


  1. Pull out your rice cooker for this one.  Add your brown rice, fill to the appropriate level for 2 cups of brown rice, add the Sazon, onion, and peppers.  Stir and cover.  Flip on your rice cooker and let her cook.  You can, of course, cook this on stovetop, but you’ll have to actually check directions for how much liquid is needed for brown rice, etc.  I love the rice cooker because the line is just THERE and you turn it on and it cooks until done.
  2. Meanwhile, dice your chicken into small cubes and toss into a pot.  Cover with water and simmer until done.  Drain.
  3. In a large skillet, add the cooked chicken, black beans, tomatoes, corn, and rice mixture.  Mix well.
  4. Add the cheese and heat over medium low heat, stirring often until melty and well incorporated.
  5. Serve in a bowl or in burritos.

Printable version.

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