Cheesy Chicken Taco Rice
This Cheesy Chicken Taco Rice is easy to make and so good! This is a 30 minute one pan skillet meal the whole family loves. Serve with tortilla chips or you can even serve it with tortillas.
This recipe is based on my Cheesy Taco Rice recipe made with ground beef.
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Ingredients
- 1 lb of chicken breast, cut into cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 tbsp minced garlic
- 10 oz can of Rotel (not drained)
- 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth
- 1 cup of long grain white rice (uncooked & rinsed)
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Buffalo Wild Wings Southwest Ranch
Make Cheesy Chicken Taco Rice
To start making the recipe, cut 1 lb of chicken into small bite sized cubes. Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat.
Season the chicken with salt, pepper, cumin, chili powder, and dried cilantro. I like using this blend of seasonings for Taco seasoning, but you could use a taco seasoning packet instead if you prefer to do that.
Stir the chicken and seasonings around and let the chicken cook until the chicken is cooked through.
Add the Rotel (not drained), tomato sauce, minced garlic, chicken broth, and uncooked, rinsed rice to the skillet.
Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil.
Serve Cheesy Chicken Taco Rice
Once the Colby Jack cheese is nice and melted, it’s time to eat. I like to top mine with sour cream, cilantro, and Buffalo Wild Wings Southwest Ranch sauce. Serve with tortilla chips or small flour tortillas. Enjoy!
This recipe is also good with some homemade Pico de Gallo!
Tips and Frequently Asked Questions
- You can use 1 lb of chicken or ground beef in this recipe.
- Rinse the rise before adding it to the skillet.
- I like using the Mexican Style Cilantro & Lime Rotel in this recipe, but a can of regular Rotel is also good!
- If you don’t want to measure out the seasonings for this recipe, you could use a Taco Seasoning packet instead of the seasonings I have listed.
- I like topping the cheesy chicken taco Rice with Buffalo Wild Wings Southwest Ranch sauce, but you could top it with taco sauce instead.
- I use long grain white rice for this recipe.
- I prefer shredding my own cheese from a block for this recipe.
- Leftovers reheat really well.
Similar Recipes
- Cheesy Taco Rice
- Cheesy Beef and Bean Tacos
- Beef Taquitos
- Crockpot Shredded Beef Tacos
- Chicken Cheese and Rice
- Beef Tacos
- Cheesy Rotel Chicken Tacos
Ingredients
- 1 lb of chicken breast cut into cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 tbsp minced garlic
- 10 oz can of Rotel not drained
- 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth
- 1 cup of long grain white rice uncooked & rinsed
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Buffalo Wild Wings Southwest Ranch
Instructions
- Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
- Add the Rotel (not drained), tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream, cilantro, and Southwest Ranch sauce. Serve with tortilla chips. Enjoy!