Cheesy Chicken Taco Rice (Printer-Friendly)
Savory chicken, spices, and melted cheese blend with rice for a quick, comforting one-pan meal.
# What You’ll Need:
→ Chicken and Spices
01 -
450 grams boneless, skinless chicken breast, cubed
02 -
15 milliliters extra virgin olive oil
03 -
1 teaspoon salt
04 -
½ teaspoon freshly ground black pepper
05 -
1 tablespoon chili powder
06 -
1 teaspoon ground cumin
07 -
1 tablespoon dried cilantro
08 -
2 cloves garlic, minced
→ Rice and Liquids
09 -
1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
10 -
125 milliliters tomato sauce
11 -
475 milliliters low sodium chicken broth
12 -
200 grams uncooked long grain white rice, rinsed
→ Cheese and Toppings
13 -
115 grams shredded Colby Jack cheese
14 -
60 grams sour cream
15 -
15 grams fresh cilantro leaves, chopped
16 -
30 milliliters Southwest Ranch dressing
→ Serving
17 -
Tortilla chips, for serving
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, salt, pepper, chili powder, cumin, dried cilantro, and minced garlic. Cook, stirring frequently, for 5 to 8 minutes until chicken is golden and cooked through, allowing spices to bloom.
02 -
Stir in undrained Rotel, tomato sauce, chicken broth, and rinsed uncooked rice. Ensure rice is submerged under the liquid for even cooking.
03 -
Cover skillet with a tight lid and reduce heat to medium-low. Let simmer gently for 15 to 20 minutes, stirring once after 10 minutes to prevent sticking, until rice is tender and most liquid is absorbed.
04 -
Remove from heat and uncover. Evenly sprinkle shredded Colby Jack cheese over the top. Allow to melt from residual steam or place under broiler for 2 to 3 minutes until bubbly and golden.
05 -
Serve warm topped with sour cream, fresh cilantro, and Southwest Ranch dressing. Accompany with crunchy tortilla chips for scooping.
# Helpful Hints:
01 -
Rinsing rice before cooking ensures fluffy, separate grains and prevents stickiness.
02 -
Adjust seasoning before adding cheese for preferred spice level.
03 -
If using the broiler to melt cheese, watch carefully as it browns quickly.
04 -
Store leftovers in an airtight container refrigerated up to three days, reheated with a splash of broth to maintain moisture.