Cheesy Chicken Taco Rice (Printer-Friendly)
One-pan meal with chicken, taco seasoning, melted cheese, and flavorful rice ready in 30 minutes.
# List of Ingredients:
→ Protein
01 -
1 lb chicken breast, cut into cubes
→ Oils and Seasonings
02 -
1 tbsp olive oil
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 and Packaged Goods
09 -
10 oz canned Rotel tomatoes and green chilies, undrained
10 -
8 oz canned tomato sauce
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
14 -
Sour cream for garnish
→ Garnishes
15 -
Fresh cilantro for garnish
16 -
Buffalo Wild Wings Southwest Ranch sauce for garnish
# Preparation Steps:
01 -
In a large skillet over medium-high heat, add cubed chicken and olive oil. Season with salt, black pepper, chili powder, cumin, and dried cilantro. Cook until chicken is fully cooked through, stirring occasionally.
02 -
Add undrained Rotel tomatoes, tomato sauce, minced garlic, chicken broth, and uncooked rinsed rice to the skillet. Stir thoroughly to blend all components evenly.
03 -
Cover the skillet with a lid and reduce heat to medium-low. Cook for 15 to 20 minutes until the rice is tender, stirring once halfway through to ensure even cooking.
04 -
Sprinkle shredded Colby Jack cheese evenly over the cooked mixture. Allow the cheese to melt naturally in the skillet or place the skillet briefly under a broiler to achieve a melted, slightly browned finish.
05 -
Serve hot, garnished with dollops of sour cream, fresh cilantro, and Southwest Ranch sauce. Optionally accompany with tortilla chips for added texture.
# Additional Suggestions:
01 -
Ensure the rice is thoroughly rinsed before cooking to remove excess starch for optimal texture.