Cheesy Chicken Taco Rice

This cheesy chicken taco rice brings together juicy chicken, flavorful taco spices, and melty cheese into one satisfying one—pan meal. It’s the sort of dish that fills the kitchen with the aroma of warm spices and makes weeknight dinners feel a little more special without extra effort.

The combination of cheese and taco seasonings creates a cozy, comforting flavor that my family never tires of. I first made this dish when I needed a quick meal after work, and it quickly became a favorite request from everyone at the table.

Ingredients

• One pound of chicken breast: cut into cubes for juicy protein — choose fresh chicken with a pinkish color and no odor
• One tablespoon of olive oil: for a healthy cooking fat that helps brown the chicken evenly
• Half a teaspoon each of salt and black pepper: to season the chicken and bring out its natural flavors
• Two teaspoons of chili powder: adding smoky warmth — use a good quality chili powder for best taste
• One teaspoon of cumin: for earthy depth, a key spice in taco seasoning blends
• One teaspoon of dried cilantro: to add a subtle herbal note, pick a vibrant green color when possible
• One tablespoon of minced garlic: for aromatic punch — fresh garlic cloves packed with flavor are best
• A ten—ounce can of Rotel with diced tomatoes and green chilies: for a zesty, slightly spicy addition — no need to drain to keep moisture in the dish
• An eight—ounce can of tomato sauce: to create a rich, tangy base
• One and a half cups of chicken broth: which cooks the rice and infuses chicken flavor — opt for low sodium if preferred
• One cup of long grain white rice: uncooked and rinsed to remove excess starch allowing fluffy grains
• Two cups of shredded Colby Jack cheese: for creamy, melty goodness — freshly shredded cheese melts better than pre—shredded
• Sour cream: for garnish to add cooling creaminess
• Fresh cilantro: for garnish providing a fresh bright contrast
• Buffalo Wild Wings Southwest Ranch: for an optional tangy dressing to add extra zest

Instructions

Sauté the Chicken:

Add the cubed chicken and olive oil to a large skillet over medium—high heat. Season the chicken evenly with salt, black pepper, chili powder, cumin, and dried cilantro. Cook the chicken, stirring occasionally until it is fully cooked through and lightly browned which takes about 6 to 8 minutes. This step builds the flavor base for the dish.

Combine Tomatoes, Rice, and Broth:

Add the undrained Rotel can, tomato sauce, minced garlic, chicken broth, and rinsed uncooked rice directly into the skillet with the cooked chicken. Stir everything well to combine so the flavors start to meld and the rice is evenly distributed.

Simmer Covered:

Cover the skillet with a lid and reduce the heat to medium—low. Let the mixture cook gently for about 15 to 20 minutes. Check and stir once halfway through cooking to ensure the rice cooks evenly and does not stick to the pan. You will know the rice is done when it is tender and the liquid is absorbed.

Add Cheese and Melt:

Once the rice is fully cooked, sprinkle the shredded Colby Jack cheese evenly across the top. Let it melt into a gooey layer by covering the skillet again for a few minutes over low heat or place the skillet under a broiler for 1 to 2 minutes to get some bubbly, golden browning on top.

Serve and Garnish:

Serve the cheesy chicken taco rice hot. Garnish with a dollop of sour cream, fresh cilantro leaves, and a drizzle of Southwest Ranch sauce for a fun flavor kick. You can also serve this with a side of tortilla chips for extra crunch.

The Colby Jack cheese is my favorite part because it melts perfectly and adds a creamy richness that ties everything together. I remember once making this for a family gathering and watching everyone dive into it with such enthusiasm. It is one of those dishes that feels like a warm hug in every bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat gently on the stove or in the microwave, add a splash of chicken broth or water to prevent drying out and keep the rice fluffy.

Ingredient Substitutions

If you do not have Colby Jack cheese, Monterey Jack or mild cheddar are excellent alternatives that melt well. White rice can be swapped for brown rice, but you will need to increase cooking time and liquid slightly. For a dairy—free option, omit the cheese and use avocado slices or a dairy—free cheese substitute.

Serving Suggestions

Serve this dish on its own or with a side salad for freshness. It also pairs well with black beans or refried beans for an extra boost of protein and fiber. For crunch and texture, add crushed tortilla chips either mixed in or on top just before serving.

This cheesy chicken taco rice is an easy, comforting weeknight meal that reheats well for leftovers. It’s perfect for busy families who want big flavor with minimal fuss.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast cut into cubes ensures tender, quick cooking and even flavor absorption.

→ Can I use a different cheese than Colby Jack?

Yes, mild cheeses like Monterey Jack or mozzarella melt well and maintain the creamy texture.

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

The rice should be tender and liquid absorbed after simmering 15-20 minutes with the lid on, stirring once halfway.

→ What can I use instead of Southwest Ranch for garnish?

Sour cream alone or a sprinkle of fresh lime juice adds brightness and creaminess as alternatives.

→ Is this dish suitable for beginners?

Absolutely, it involves straightforward steps and simple ingredients perfect for novice cooks.