Cheesy Chicken Taco Rice (Printer-Friendly Version)

A skillet meal of seasoned chicken, spicy tomato, and melted cheese over fluffy rice with fresh cilantro toppings.

# Ingredients Needed:

→ Protein

01 - 1 pound boneless skinless chicken breast, cut into 1-inch cubes

→ Fats and Oils

02 - 2 tablespoons extra virgin olive oil

→ Seasonings and Spices

03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried cilantro
08 - 2 cloves garlic, minced

→ Canned and Packaged Goods

09 - 1 can (10 ounces) undrained Rotel diced tomatoes and green chilies
10 - ¼ cup tomato sauce
11 - 1¼ cups low sodium chicken broth

→ Grains

12 - 1 cup uncooked long grain white rice, rinsed

→ Dairy

13 - 1 cup shredded Colby Jack cheese

→ Garnishes

14 - Sour cream, for topping
15 - Fresh cilantro leaves, for garnish
16 - Southwest Ranch sauce, for drizzling

# Step-by-Step Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, salt, pepper, chili powder, cumin, and dried cilantro. Cook, stirring frequently, until chicken is golden and just cooked through, about 5 to 8 minutes.
02 - Add undrained Rotel, tomato sauce, minced garlic, chicken broth, and rinsed rice to the skillet. Stir well to incorporate all ingredients and ensure the rice is submerged beneath the liquid.
03 - Cover skillet with a tight-fitting lid. Reduce heat to medium-low and let simmer gently for 15 to 20 minutes, stirring once after 10 minutes to prevent sticking. Cook until rice is tender and liquid is mostly absorbed.
04 - Remove skillet from heat and uncover. Evenly sprinkle shredded Colby Jack cheese over the top. Let cheese melt from residual steam or place under a preheated broiler for 2 to 3 minutes until bubbly and golden brown.
05 - Serve portions topped with sour cream, fresh cilantro, and a generous drizzle of Southwest Ranch sauce. Accompany with tortilla chips for scooping as desired.

# Helpful Hints:

01 - Rinse rice thoroughly before cooking to achieve fluffy, non-sticky grains.
02 - Adjust seasoning before adding cheese to accommodate preferred spice level.
03 - Use the broiler carefully to prevent burning the cheese; monitor closely.
04 - Leftovers keep well refrigerated up to three days; reheat gently with added broth to retain moisture.
05 - Swap chicken breast for thighs and white rice for brown rice if desired, increasing cooking time accordingly.

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