Easy RO-TEL Chicken

This Easy RO-TEL Chicken recipe checks all the boxes for a crowd-pleasing weeknight meal, that packs loads of veggies and flavor into a single dish.

this recipe!

Chicken Burrito Bowls

I always make a side of quick rice and beans with this Easy RO-TEL Chicken and we make burrito bowls. And we usually whip up some guacamole, because who can resist?

Double up the recipe because it makes an awesome packed lunch or can be layered into quesadillas later in the week. Double win.

Simple Ingredients

• 1 1/2 pounds chicken thighs
• 1/2 red onion, chopped
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 can Rotel (diced tomatoes with green chiles)
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon ground chili powder
• 4-5 kale leaves, chopped

Optional Ingredients

• 1 1/2 cups white rice
• 1 can black beans
• 1 teaspoon garlic salt
• Guacamole

Instructions for Easy RO-TEL Chicken

1. Slice the chicken thighs into 1″ strips or pieces, if desired.
2. Chop and sauté the red onion, spices, and garlic over medium heat in a tablespoon of oil in a large saucepan. Cook for 4-5 minutes until spices are fragrant and onions are soft.
3. *If making rice and beans, also prepare the rice at this time. Add the garlic salt to the water with the rice.
4. Add the sliced peppers, chicken, Rotel, and oregano and stir.
5. Cover the pan with a lid, bring to a boil, then turn down the heat to low and allow the mixture to simmer for 15 minutes.
6. Add the chopped kale at the end and allow to steam for 1-2 minutes.
7. If making beans and rice, add the black beans to the rice at this time and stir in some of the chopped kale for color.
8. Serve with guacamole and devour.

Colleen