Cheesy Chicken Taco Rice cooks seasoned chicken, long-grain rice, tomatoes with green chiles, tomato sauce, broth, and Colby Jack in one skillet. Because the rice simmers in the tomato broth, it absorbs the taco-style seasoning and chicken flavor as it becomes tender.
The recipe serves 6 in about 30 minutes, with 10 minutes of preparation and 20 minutes of cooking. Cheese melts after the heat is turned off, followed by a 5-minute rest and optional toppings.
Cheesy Chicken Taco Rice Ingredients
Use 1 pound cubed chicken, 1 tablespoon olive oil, one 10-ounce can undrained diced tomatoes with green chiles, one 8-ounce can tomato sauce, 1½ cups chicken broth, 1 cup uncooked rinsed long-grain rice, 2 cups shredded Colby Jack, and 1 tablespoon minced garlic.
Season with ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons chili powder, 1 teaspoon cumin, and 1 teaspoon dried cilantro. Optional toppings are sour cream, fresh cilantro, southwest ranch, and tortilla chips.
If you enjoy this recipe, you may also like Easy Classic Lasagna.
How to Make Cheesy Chicken Taco Rice
- Heat olive oil in a large skillet over medium-high. Add chicken and all measured seasonings; cook for 6 to 8 minutes, until cooked through.
- Add minced garlic, then undrained tomatoes with green chiles, tomato sauce, broth, and rinsed long-grain rice.
- Bring to a boil. Cover, reduce to medium-low, and cook for 15 to 20 minutes, stirring once halfway.
- Remove from heat and add Colby Jack. Let residual heat melt it, or broil for 2 to 3 minutes.
- Rest 5 minutes. Serve with any desired sour cream, cilantro, southwest ranch, and tortilla chips.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Rinse One Cup Long-Grain Rice
Season and Cook Chicken for Six to Eight Minutes
Add Garlic Before the Tomato-Rice Mixture
Bring to a Boil, Then Reduce the Heat
Simmer Covered for Fifteen to Twenty Minutes
Melt Two Cups Colby Jack Off Heat
Rest for Five Minutes Before Serving
Choose Optional Toppings at the Table
Storage and Reheating
Avoid Crunchy Rice or a Scorched Bottom
Conclusion
Cook seasoned cubed chicken in olive oil for 6 to 8 minutes. Add garlic, undrained tomatoes with green chiles, tomato sauce, broth, and rinsed long-grain rice. Bring to a boil, cover, and simmer on medium-low for 15 to 20 minutes, stirring halfway. Off heat, melt Colby Jack, or broil 2 to 3 minutes, then rest 5 minutes.
Frequently Asked Questions
- → Should I drain the tomatoes with green chiles?
No. Their liquid is needed to cook the rice.
- → How long does the rice simmer?
Cover and cook it on medium-low for 15 to 20 minutes, stirring once halfway.
- → Can I broil the cheese?
Yes. In an oven-safe skillet, broil for 2 to 3 minutes; otherwise use residual heat.
- → How many servings does this make?
It serves 6 in about 30 minutes.