Cheesy Chicken Taco Rice

This Cheesy Chicken Taco Rice brings together juicy chicken pieces, bold taco seasonings, and gooey melted cheese into one easy skillet meal. It’s perfect for busy weeknights when you want something comforting and full of flavor with minimal fuss.

I first made this for a casual dinner when friends were over and it was gobbled up so fast that I knew it had made it into my regular rotation. It’s become a go to when I want a satisfying meal without a lot of prep.

Ingredients

• Chicken breast: One pound chicken breast cut into cubes for quick, even cooking
• Olive oil: To get the chicken beautifully browned while adding healthy fats
• Salt and black pepper: Essential for bringing out the natural flavors
• Chili powder: For that signature taco warmth choose a brand you like for freshness
• Cumin: To add a subtle earthy depth to the seasoning mix
• Dried cilantro: Adds a hint of herbaceous brightness if fresh is available swap in for extra punch
• Minced garlic: Boosts savory complexity fresh cloves work best here
• Rotel: 10ounce can of Rotel with juice included for that classic tangy tomato and pepper kick
• Tomato sauce: 8ounce can of tomato sauce provides a rich base to meld all the flavors together
• Chicken broth: For cooking the rice and infusing it with savory goodness
• Long grain white rice: One and a half cups of long grain white rice rinsed to avoid stickiness and ensure fluffy texture
• Colby Jack cheese: Two cups shredded Colby Jack cheese melts perfectly over the finished dish for gooey indulgence
• Garnishes: Sour cream, fresh cilantro, and Southwest Ranch sauce for garnishing and adding cool, fresh contrasts

Instructions

Sauté the Chicken:

Add the cubed chicken and olive oil to a large skillet set over mediumhigh heat. Season well with salt, black pepper, chili powder, cumin, and dried cilantro. Cook the chicken pieces until fully done and nicely browned. This step builds the flavorful protein base you want for the dish.

Combine Ingredients:

Stir in the entire can of Rotel including the juice, tomato sauce, minced garlic, chicken broth, and all the uncooked rinsed rice. Make sure everything is mixed evenly so the flavors start to marry right away.

Cook Covered on Medium Low:

Put a lid on the skillet and let the mixture simmer gently on mediumlow heat for about 15 to 20 minutes. Check once halfway through to stir the rice and chicken. This prevents sticking and ensures even cooking so the rice absorbs all the broth and flavor perfectly.

Melt the Cheese:

Once the rice is tender and the liquid has been absorbed, sprinkle the shredded Colby Jack evenly over the top. Let the cheese melt naturally on the stovetop or for a quicker bubbling finish, place the skillet under a broiler for just a couple of minutes.

Serve and Garnish:

Scoop the cheesy chicken taco rice hot onto plates and garnish with dollops of sour cream, fresh cilantro leaves, and a drizzle of Southwest Ranch sauce to balance the spiced richness. For extra texture and flavor, serve with crunchy tortilla chips.

I absolutely love the way the cumin and chili powder wake up the chicken before it even hits the rice. It reminds me of the first time my family gathered around the dinner table shouting about who would get the biggest cheesy scoop. That moment of sharing and simple happiness is exactly why I keep making this dish.

Storage Tips

Cool leftovers quickly and store in an airtight container for up to 3 days in the refrigerator. When reheating, add a splash of broth or water to keep the rice from drying out. This meal reheats well on the stovetop or in the microwave without losing its creamy texture.

Ingredient Substitutions

Swap chicken breast for boneless thighs if you prefer a juicier, more flavorful bite. You can also substitute Colby Jack cheese with cheddar or Monterey Jack depending on what you have. For a dairyfree version, omit the cheese and add avocado slices as a creamy topping instead.

Serving Suggestions

Serve with a fresh green salad or steamed veggies to add some brightness and crunch alongside the rich, cheesy rice. Corn tortillas warmed on the side also complement this dish perfectly for a taco inspired feast.

This Cheesy Chicken Taco Rice is a comforting, easy weeknight meal that comes together quickly. Add a squeeze of lime or extra cilantro when serving for a bright finish.

Common Questions About Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breast cut into cubes is ideal for even cooking and tender results.

→ Can I use a substitute for Colby Jack cheese?

Yes, mild cheddar or Monterey Jack cheese can be used to achieve similar meltiness and flavor.

→ How do I know when the rice is fully cooked?

Cook the mixture covered on medium-low heat until the rice absorbs liquid and becomes tender, usually about 15-20 minutes.

→ Is it possible to make this dish spicier?

Adding extra chili powder or diced jalapeños can increase the heat level to your preference.

→ What garnishes complement this dish best?

Sour cream, fresh cilantro, and a Southwest Ranch sauce add freshness and creaminess to balance the spices.

→ Can this be prepared in advance?

Yes, you can cook it ahead and reheat gently, although cheese may need a quick melt before serving.