Cheesy Chicken Taco Rice (Printer-Friendly)
Tender chicken, spices, and melty cheese blend perfectly over fluffy rice in one skillet.
# What You'll Need:
→ Protein
01 -
1 pound boneless skinless chicken breast, cut into 1-inch cubes
→ Oils and Fats
02 -
2 tablespoons extra virgin olive oil
→ Spices and Seasonings
03 -
1 teaspoon salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
1 tablespoon chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
2 cloves garlic, minced
→ Canned Goods
09 -
1 can (10 ounces) Rotel tomatoes with green chilies, undrained
10 -
0.5 cup tomato sauce
→ Liquids
11 -
2 cups low sodium chicken broth
→ Grains
12 -
1 cup uncooked long grain white rice, rinsed
→ Dairy
13 -
1.5 cups shredded Colby Jack cheese
14 -
Sour cream for serving, as desired
→ Produce
15 -
Fresh cilantro leaves for garnish
→ Condiments
16 -
Southwest Ranch sauce for serving
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken along with salt, pepper, chili powder, cumin, and dried cilantro. Cook, stirring frequently, for 5 to 8 minutes until chicken is golden and cooked through.
02 -
Pour in undrained Rotel tomatoes, tomato sauce, minced garlic, chicken broth, and rinsed uncooked rice. Stir thoroughly to combine and ensure rice is fully submerged beneath the liquid.
03 -
Cover skillet tightly and reduce heat to medium-low. Let simmer gently for 15 to 20 minutes, stirring once after 10 minutes to prevent sticking. Cook until rice has absorbed most of the liquid and is tender.
04 -
Remove skillet from heat and uncover. Evenly sprinkle shredded Colby Jack cheese on top and let it melt from residual heat or place under broiler for 2 to 3 minutes until bubbly and golden.
05 -
Spoon portions onto plates and garnish with sour cream, fresh cilantro, and Southwest Ranch sauce. Serve alongside crunchy tortilla chips for scooping.
# Extra Suggestions:
01 -
Rinsing the rice before cooking ensures fluffy, non-sticky grains.
02 -
Adjust seasoning prior to adding cheese to accommodate preferred spice levels.
03 -
Leftovers keep well refrigerated up to three days and can be reheated with a splash of broth.
04 -
Use bone-in thighs or brown rice for variation; extend cooking time by approximately 10 minutes when using brown rice.