Cheesy Chicken Taco Rice

Cheesy Chicken Taco Rice brings together tender chicken bites, aromatic spices, and creamy melted cheese all cooked in one skillet for a quick and satisfying dinner. The chicken is first seared to lock in flavor, then combined with tomatoes, broth, and rice to simmer into a flavorful onepot meal. Topped with gooey Colby Jack cheese and fresh cilantro, this dish delivers rich Southwest inspired tastes without a lot of fuss. It is perfect for busy weeknights when you want comfort food on the table fast.

I made this the night we got home late from soccer practice and everyone was starving. It was gone in a flash and now even my picky eater asks for it.

Ingredients

• Chicken breast: Cut into cubes so the spices cling to every piece and to give the rice plenty of savory protein. Choose boneless skinless for fastest prep
• Olive oil: Adds richness and helps the chicken brown beautifully. Use extra virgin if you can
• Salt and pepper: Bring out the natural flavors. Freshly grind pepper for a little extra kick
• Chili powder: Gives the dish its Tex Mex heart. Choose a mild or spicy blend based on your heat preference
• Cumin and dried cilantro: Add earthiness and a classic taco flavor. Grind fresh cumin for best taste when possible
• Minced garlic: Boosts the savory base. Use fresh cloves for vibrant flavor or jarred for quick ease
• Rotel, not drained: The tomatoes and chilies add tang, heat, and just enough liquid to cook the rice. Look for Rotel with green chilies for more zip
• Tomato sauce: Gives a smooth tangy depth. Use good quality canned or homemade sauce for rich taste
• Chicken broth: Flavors the rice from the inside out. Low sodium lets you control the salt
• Long grain white rice: Uncooked and rinsed so it cooks up fluffy and separate
• Shredded Colby Jack cheese: Melts into gooey strings and pairs perfectly with the taco spices. Freshly shredded melts best
• Sour cream: Cools spicy bites and is a must for topping
• Fresh cilantro: Brightens the finished dish. Look for crisp leaves with no yellowing
• Southwest Ranch sauce: Adds creamy zip. Use your favorite brand

Instructions

Sear the Chicken:

Place cubed chicken in a large skillet with olive oil over medium high heat. Add salt, pepper, chili powder, cumin and cilantro. Cook for about five to eight minutes stirring often until the chicken pieces are golden and just cooked through. This seasoning step lets the spices bloom in the hot oil making the whole kitchen smell amazing.

Create the Rice Mixture:

Pour in the undrained Rotel, tomato sauce, minced garlic, chicken broth and the uncooked rinsed rice. Stir thoroughly to blend all ingredients. Nestle everything so the rice is under the liquid which is key for even cooking.

Simmer Until Tender:

Cover the skillet with a tight lid. Reduce the heat to medium low. Let the mixture simmer gently for about fifteen to twenty minutes. Stir after ten minutes to prevent sticking. Cook until the rice is tender and has soaked up most of the liquid.

Add the Cheese:

Turn off the heat and uncover the skillet. Sprinkle shredded Colby Jack cheese evenly over the top. Allow it to melt from the steam or pop the skillet under the broiler for two to three minutes for a bubbly golden finish.

Finish and Serve:

Top each serving with sour cream, fresh cilantro and generous drizzles of Southwest Ranch sauce. Serve with crunchy tortilla chips for scooping.

I am always amazed by the freshness cilantro brings at the end and my daughter loves sprinkling it over every plate. She calls it our family confetti.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove with a splash of broth to keep it from drying out. This dish freezes well; just thaw overnight in the fridge and heat as needed.

Ingredient Substitutions

Swap out chicken breast for boneless thighs if you want extra juicy pieces. You can also use brown rice for a nuttier flavor; just add about ten minutes to the cook time. No Rotel on hand Use diced tomatoes plus a tablespoon of green chilies and a squeeze of lime.

Serving Suggestions

This dish is complete on its own but is even better with tortilla chips or warm flour tortillas. Try adding avocado slices, pickled jalapenos, or black beans on the side. Keep sour cream and hot sauces on the table so everyone can build their perfect bowl.

This cheesy chicken taco rice is a speedy weeknight winner that reheats and freezes well. It is a simple crowd pleaser that brings big flavor with minimal fuss.

Common Recipe Questions

→ What cheese can replace Colby Jack?

Cheddar, Monterey Jack, or a blend of your favorite melting cheeses work well for a similar texture and flavor.

→ Is rinsing the rice necessary?

Rinsing removes starch, helping the rice cook fluffy and preventing it from becoming sticky.

→ Can this dish be prepared ahead of time?

Yes, it can be made in advance and reheated gently on the stove or microwave with a splash of broth to keep it moist.

→ What toppings complement this dish?

Sour cream, chopped cilantro, Southwest Ranch sauce, avocado slices, or diced tomatoes add freshness and balance.

→ How spicy is the dish?

The heat levels vary based on Rotel and chili powder used; adjust spices to suit your taste preferences.