Cheesy Chicken Taco Rice

Cheesy Chicken Taco Rice brings tender chicken bites, flavorful spices, and creamy Colby Jack cheese together in one skillet for a complete and satisfying dinner. The seasoned chicken cooks first to build flavor, then Rotel tomatoes, tomato sauce, broth, and uncooked rice simmer gently until tender. Melting shredded cheese on top finishes the dish with gooey richness. Topping servings with sour cream, fresh cilantro, and Southwest Ranch adds bright and cooling contrasts, while tortilla chips on the side provide crunch. This skillet meal makes weeknights easy with comforting Southwestinspired flavors and minimal cleanup.

I made this the night we got home late from soccer practice and everyone was starving. It was gone in a flash and now even my picky eater asks for it regularly.

Ingredients

• Chicken breast: Cut into cubes Lets the spices cling to each piece and provides savory protein Choose boneless skinless for easiest prep
• Olive oil: Adds richness and helps the chicken brown beautifully Use extra virgin if possible
• Salt and pepper: Enhances natural flavors I like to freshly grind pepper for more aroma
• Chili powder: Provides the Tex Mex heart of the dish Choose mild or spicy depending on your heat preference
• Cumin and dried cilantro: Add earthiness and classic taco taste Grinding whole cumin fresh is worth the effort
• Minced garlic: Boosts the savory base Use fresh garlic cloves for vibrant flavor or jarred when short on time
• Rotel not drained: Tomatoes and green chilies add tang heat and just enough liquid to cook rice Look for Rotel with green chilies for extra zip
• Tomato sauce: Gives smooth tangy depth Use quality canned or homemade for best flavor
• Chicken broth: Flavors the rice from inside I opt for low sodium to control salt better
• Long grain white rice: Rinsed and uncooked for fluffy separate grains Pilaf style rice works too
• Shredded Colby Jack cheese: Melts into gooey strings matching taco spices Best with freshly shredded cheese
• Sour cream: Cools spicy bites Essential for topping in my house
• Fresh cilantro: Brightens the dish Use bunches with crisp leaves and avoid yellowing
• Southwest Ranch sauce: Adds creamy zip My favorite is Buffalo Wild Wings brand or your preferred Southwest Ranch

Instructions

Sear the chicken:

Place cubed chicken in a large skillet with olive oil over medium high heat Add salt, pepper, chili powder, cumin, and dried cilantro Cook for about five to eight minutes while stirring frequently until chicken turns golden and is just cooked through This step lets the spices bloom in the hot oil, filling the kitchen with amazing aromas

Add tomatoes and rice:

Pour in the undrained Rotel, tomato sauce, minced garlic, chicken broth, and rinsed uncooked rice Stir everything well to blend all ingredients evenly Arrange so the rice is fully submerged under the liquid; this ensures even cooking

Simmer covered:

Cover the skillet with a tight fitting lid and reduce heat to medium low Let the mixture simmer gently for about fifteen to twenty minutes Stir after ten minutes to prevent rice from sticking to the bottom Cook until the rice is tender and has absorbed most of the liquid

Add cheese:

Turn off the heat and remove the lid Sprinkle shredded Colby Jack cheese evenly over the top Let the cheese melt from the residual steam or for a bubbly golden finish place the skillet under the broiler for two to three minutes It will be hard not to sneak a bite at this point

Serve and garnish:

Serve by topping each portion with dollops of sour cream, fresh cilantro leaves, and drizzles of Southwest Ranch sauce Pair with crunchy tortilla chips which are excellent for scooping cheesy spicy bites Every mouthful delivers a little cheese sauce and spice in perfect harmony

I love how fresh cilantro brings brightness right at the end. My daughter calls it our family confetti and loves sprinkling it over every plate. It makes this dish feel playful and special at home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of broth to keep it moist and creamy. This dish also freezes well Just thaw overnight in the fridge and warm as needed without losing flavor or texture.

Ingredient Substitutions

Swap chicken breast with boneless thighs for juicier pieces. Brown rice can be used instead of white rice but add roughly ten extra minutes to the cooking time. If you do not have Rotel, use diced tomatoes plus a tablespoon of green chilies and a squeeze of lime juice for that bright tang.

Serving Suggestions

This meal is complete on its own but tortilla chips or warm flour tortillas on the side make it even better. Try adding avocado slices, pickled jalapenos, or black beans to add layers of texture. When serving a crowd, set out sour cream and hot sauces to let everyone customize their bowls.

This cheesy chicken taco rice is an easy weeknight winner that combines comfort and bold Tex Mex flavors your family will request again. Serve with chips and fresh toppings for an instant crowd pleaser.

Common Questions About Recipes

→ What can I use instead of Colby Jack cheese?

Cheddar, Monterey Jack, or a blend of your favorite melty cheeses work well to provide similar taste and texture.

→ Is it necessary to rinse the rice before adding it?

Yes, rinsing removes excess starch, helping the rice cook fluffy and preventing stickiness.

→ Can this dish be made ahead of time?

It can be prepared in advance and gently reheated on the stove or microwave, adding a splash of broth to maintain moisture.

→ What toppings complement this dish best?

Sour cream, chopped cilantro, Southwest ranch sauce, avocado slices, or diced tomatoes add freshness and balance the spice.

→ How spicy is the dish?

Spiciness varies with the type of Rotel and chili powder used; adjust to your preferred heat level.