There are nights when comfort, flavor, and a bit of cheesy magic come together in one skillet — and this Cheesy Chicken Taco Rice is exactly that. I’m so grateful to share this recipe with you because it’s one of those dishes that started from a “what can I make with what’s left in the fridge?” moment and somehow turned into a full-blown family favorite.
It’s hearty, melty, and packed with bold Southwest flavor — and the best part? You can make it in one pan in under 40 minutes. If you haven’t yet subscribed to get my weekly recipes straight to your inbox, go ahead and sign up — you’ll never miss a dinner worth swooning over!
Why You’ll Love This Recipe
If you’re looking for a meal that’s quick, comforting, and absolutely bursting with flavor, this is it.
- 🧀 One-pan simplicity: Less mess, fewer dishes, more joy.
- 🌶️ Zesty, cheesy comfort: Bold taco spices balanced by creamy Colby Jack cheese.
- ⏱️ Fast enough for weeknights: Ready in 40 minutes or less.
- 👨👩👧👦 Crowd-pleasing: Loved by kids and adults alike.
- 🍽️ Customizable: Add your favorite toppings — from avocado to pickled jalapeños.
The Taste of Cheesy Chicken Taco Rice
Imagine juicy chicken cubes kissed with chili powder and cumin, nestled in fluffy tomato-simmered rice, all crowned with a golden blanket of melted Colby Jack cheese. Every bite is a mix of creamy, zesty, and satisfying — with just the right touch of spice. It’s like your favorite taco night and a cozy rice casserole had the most delicious baby ever.
Benefits of This Recipe
- High in protein and satisfying without being heavy
- Freezer- and meal-prep friendly
- Gluten-free and family friendly
- Easily adaptable for vegetarian diets
Ingredients You’ll Need
Main Components
- 450 g chicken breast, diced
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried cilantro
- 1 tbsp garlic, minced
- 1 (284 g) can diced tomatoes with green chilies (Rotel), undrained
- 1 (227 g) can tomato sauce
- 355 ml chicken broth
- 195 g long grain white rice, rinsed
- 170 g Colby Jack cheese, shredded
Garnishes
- Sour cream
- Fresh cilantro
- Southwest ranch sauce
Tools You’ll Need
- Large deep skillet with a lid
- Wooden spoon or spatula
- Cheese grater (if shredding your own — highly recommended!)
Ingredient Additions & Substitutions
- Protein swap: Use turkey, ground chicken, or tofu for a vegetarian twist.
- No Rotel? Substitute with diced tomatoes and a spoonful of chopped green chili or jalapeño.
- Cheese options: Monterey Jack, cheddar, or a Mexican blend work great.
- Broth base: Vegetable stock keeps it light and vegetarian-friendly.
How to Make Cheesy Chicken Taco Rice
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add diced chicken along with salt, pepper, chili powder, cumin, and dried cilantro. Sauté until golden and cooked through — about 6–8 minutes.
Step 2: Add Aromatics & Simmer
Stir in minced garlic and cook until fragrant, about one minute. Add Rotel tomatoes (undrained), tomato sauce, chicken broth, and rinsed rice. Mix everything well, scraping up any flavorful bits stuck to the bottom.
Cover with a tight-fitting lid, reduce heat to medium-low, and let simmer for 15–20 minutes, stirring once halfway.
Step 3: Melt the Cheese
Once the rice is tender and the liquid absorbed, sprinkle shredded Colby Jack evenly on top. Cover for 2 minutes to let it melt — or slide it under the broiler for a bubbly, golden finish (just keep an eye on it!).
Step 4: Serve & Dress Up
Spoon into bowls and top with sour cream, chopped cilantro, and a drizzle of Southwest ranch. For an extra treat, serve with crunchy tortilla chips or stuff it into warm tortillas for cheesy chicken burritos.
What to Serve with Cheesy Chicken Taco Rice
- Fresh guacamole or sliced avocado
- Pickled red onions for a tangy contrast
- Grilled corn or roasted bell peppers
- Crisp romaine or Southwest salad
- Tortilla chips for scooping (a must on game night!)
Pro Tips for Perfect Results
- Rinse your rice until the water runs clear — that’s your secret to fluffy, non-sticky grains.
- Don’t rush the cheese! Let it melt gently under the lid for a creamy finish.
- Check the liquid: If the rice seems dry before it’s done, add a splash of broth and continue simmering.
- Let it rest: Cover and let the skillet sit off-heat for 5 minutes before serving.
Storage Instructions
Let the dish cool, then store in airtight containers in the refrigerator for up to 4 days.
For longer storage, freeze in single portions for up to 2 months.
To reheat: Sprinkle with a few drops of water, cover loosely, and microwave in short bursts until warm.
General Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: Tex-Mex
- Category: Main Dish
- Yield: 4 servings
- Difficulty: Intermediate
- Dietary: Gluten-Free
Frequently Asked Questions
→ Can I use chicken thighs instead of breast?
Yes! Thighs add extra juiciness and flavor. Just cube them and cook as directed.
→ Do I have to use Rotel?
Not necessarily. Any canned tomatoes with a bit of spice (or a spoonful of diced green chilies) will work beautifully.
→ Why did my rice stick to the pan?
Stir once during cooking and keep the lid on tightly. Adding a touch more broth can also help prevent sticking.
→ Can I make this ahead?
Absolutely! It reheats well — just wait to add toppings like sour cream and ranch until serving.
→ What are the best toppings?
Sour cream, cilantro, avocado, salsa, pickled onions, and tortilla chips — you can’t go wrong!
Nutritional Information (Approximate per serving)
- Calories: 510 kcal
- Protein: 35 g
- Carbs: 42 g
- Fat: 20 g
- Saturated Fat: 9 g
- Cholesterol: 90 mg
- Sodium: 680 mg
(Values are estimates and may vary depending on ingredients used.)
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