Cheesy Chicken Taco Rice Recipe

Introduction

This Cheesy Chicken Taco Rice is a flavorful, one-pan meal that combines tender seasoned chicken, zesty tomatoes, and melted cheese over fluffy rice. It’s a simple yet satisfying dish perfect for busy weeknights or casual gatherings.

Ingredients

• 1 lb chicken breast, cut into cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried cilantro
• 1 tbsp minced garlic
• 10 oz can of Rotel, not drained
• 8 oz can of tomato sauce
• 1 1/2 cups chicken broth
• 1 cup long grain white rice, uncooked and rinsed
• 2 cups shredded Colby Jack cheese
• Sour cream, for topping
• Fresh cilantro, for topping
• Buffalo Wild Wings Southwest Ranch sauce, for topping
• Tortilla chips, for serving

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken along with the salt, pepper, chili powder, cumin, and dried cilantro. Cook, stirring occasionally, until the chicken is cooked through and browned.
2. Step 2: Stir in the Rotel (with juices), tomato sauce, minced garlic, chicken broth, and rinsed rice. Mix everything well, then cover the skillet with a lid.
3. Step 3: Reduce heat to medium-low and cook for 15–20 minutes, or until the rice is tender and has absorbed the liquid. Stir once halfway through cooking to prevent sticking.
4. Step 4: Sprinkle the shredded Colby Jack cheese evenly over the top and allow it to melt. You can cover the skillet to help the cheese melt or briefly place it under the broiler for a golden finish.
5. Step 5: Serve hot, topped with sour cream, fresh cilantro, and a drizzle of Southwest Ranch sauce. Accompany with tortilla chips for added crunch and enjoyment.

Tips & Variations

• For a spicier kick, add diced jalapeños or a pinch of cayenne pepper along with the seasoning.
• Swap Colby Jack cheese for cheddar or Pepper Jack for a different flavor profile.
• Use brown rice instead of white, but increase cooking time and liquid accordingly.
• Add black beans or corn for extra texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of chicken broth to keep the rice moist. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, cheddar, Pepper Jack, or Monterey Jack work well and can add a new dimension of flavor to the dish.

Is it possible to make this recipe vegetarian?

You can substitute the chicken with plant-based protein or additional beans and vegetables, and use vegetable broth instead of chicken broth.

Cheesy Chicken Taco Rice Recipe

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★★★★★

4.6 from 144 reviews

This Cheesy Chicken Taco Rice is a one-pan, flavorful dish combining tender chicken breast with zesty Rotel tomatoes, aromatic spices, and creamy melted Colby Jack cheese. Perfect for a quick weeknight dinner, it’s topped with sour cream, fresh cilantro, and Southwest Ranch sauce for an extra burst of southwestern flavor.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Low Fat

Ingredients

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Chicken and Seasonings

• 1 lb chicken breast, cut into cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp dried cilantro
• 1 tbsp minced garlic

Rice and Sauce

• 10 oz can of Rotel (not drained)
• 8 oz can of tomato sauce
• 1 1/2 cups chicken broth
• 1 cup long grain white rice, uncooked and rinsed

Toppings

• 2 cups shredded Colby Jack cheese
• Sour cream, for serving
• Fresh cilantro, for garnish
• Buffalo Wild Wings Southwest Ranch sauce, for serving
• Tortilla chips, for serving

Instructions

1. Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken breast along with salt, pepper, chili powder, cumin, dried cilantro, and minced garlic. Cook, stirring occasionally, until the chicken is fully cooked through and lightly browned.
2. Add Sauce and Rice: To the skillet, add the can of Rotel (with juices), tomato sauce, chicken broth, and rinsed uncooked rice. Stir everything well to combine. Cover the skillet with a lid and reduce the heat to medium-low.
3. Simmer: Cook the mixture for about 15-20 minutes, stirring once halfway through, until the rice is tender and the liquid has been absorbed.
4. Add Cheese: Sprinkle the shredded Colby Jack cheese evenly over the top of the cooked rice and chicken. Allow it to melt in the skillet over low heat or place the skillet briefly under the oven broiler to melt the cheese evenly and create a slightly golden topping.
5. Serve and Garnish: Serve the cheesy chicken taco rice topped with dollops of sour cream, fresh cilantro leaves, and drizzles of Southwest Ranch sauce. Accompany with tortilla chips for a crunchy contrast. Enjoy your flavorful and comforting meal!

Notes

• You can substitute Colby Jack cheese with Monterey Jack or cheddar cheese if preferred.
• Use fresh cilantro for garnish to add a fresh burst of flavor.
• Adjust chili powder and cumin amounts to suit your spice preference.
• If you don’t have Southwest Ranch sauce, regular ranch or a squeeze of lime juice works well too.
• Cooking times may vary slightly depending on the stove and skillet used, so check rice doneness before serving.

Keywords: cheesy chicken taco rice, one pan dinner, easy chicken recipes, Tex-Mex rice, quick weeknight meals, southwest flavors