Step 1

Prep the Mexican rice based on the package instructions. Remove from heat while the rice is slightly undercooked (if the box calls for 25 minutes, cook for 20).

Step 2

While the rice cooks, make the cheesy sauce mixture. I prefer to blend my cottage cheese first to make it smooth, but since it will cook down in the pan, this is optional. In a bowl, mix together the cottage cheese, enchilada sauce, shredded cheddar, cayenne, and cumin. Set aside.

Step 3

Dice up your leftover or pre-cooked chicken along with your onion.

Step 4

Heat a skillet over medium heat. Once hot, add the diced onion and minced garlic and cook them down for a few minutes before adding the diced chicken and cooking everything together for 3-5 minutes.

Step 5

Once the rice is ready, add the cooked rice to the pan along with your cheesy sauce. Mix everything together and cook uncovered for 5-10 minutes. The sauce will thicken as it cooks, so longer cook time will lead to a slightly thicker sauce.

Step 6

Remove from heat, top with additional shredded cheese and lime juice, then dig in!