Cheesy Chicken Taco Rice (Printer-Friendly Version)
A flavorful one-pan meal with tender chicken, taco spices, rice, and melted cheese.
# What You'll Need:
→ Protein
01 -
1 lb chicken breast, cut into cubes
→ Fats and Oils
02 -
1 tbsp olive oil
→ Spices and Seasonings
03 -
1/2 tsp salt
04 -
1/2 tsp black pepper
05 -
2 tsp chili powder
06 -
1 tsp cumin
07 -
1 tsp dried cilantro
08 -
1 tbsp minced garlic
→ Canned Goods
09 -
10 oz can Rotel (undrained)
10 -
8 oz can tomato sauce
→ Liquids
11 -
1 1/2 cups chicken broth
→ Grains
12 -
1 cup long grain white rice, uncooked and rinsed
→ Dairy
13 -
2 cups shredded Colby Jack cheese
→ Garnishes
14 -
Sour cream
15 -
Fresh cilantro
16 -
Buffalo Wild Wings Southwest Ranch sauce
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and season with salt, black pepper, chili powder, cumin, and dried cilantro. Cook until chicken is thoroughly cooked and no longer pink.
02 -
Stir in undrained Rotel, tomato sauce, minced garlic, chicken broth, and rinsed uncooked rice into the skillet until well combined.
03 -
Cover skillet with a lid and reduce heat to medium-low. Cook for 15 to 20 minutes, stirring once halfway through, until rice is fully cooked and liquid is absorbed.
04 -
Sprinkle shredded Colby Jack cheese evenly over the cooked mixture. Allow cheese to melt by covering the skillet or placing it under a broiler briefly if desired.
05 -
Serve hot, topped with sour cream, fresh cilantro, and Southwest Ranch sauce. Optionally accompany with tortilla chips.
# Additional Tips:
01 -
Ensure the chicken reaches an internal temperature of 165°F (74°C) to confirm doneness.