Cheesy Chicken Taco Rice

This chicken taco rice became my lifesaver during those crazy weeknights when I needed something filling that would actually keep my kids satisfied until bedtime. My youngest was going through a phase where he'd eat rice but complained about most other dinners, so combining it with taco flavors seemed like a good compromise. The fact that everything cooks in one pan was just a bonus since I was tired of washing multiple pots every night.

My friend was picking up her son from a playdate when I was making this last week. She took one look at the skillet and said it looked like something her kids would actually eat without complaining. When I sent her home with leftovers, she texted me the next day asking for the recipe because her family demolished it.

What You'll Need

• Chicken breast: Cut into small cubes so it cooks quickly and evenly
• Long grain white rice: Make sure to rinse it first to remove excess starch
• Rotel tomatoes: Don't drain these, you need that liquid for cooking the rice
• Chicken broth: Adds more flavor than water and helps everything taste richer
• Colby Jack cheese: Melts beautifully and has that mild flavor kids like
• Basic taco seasonings: Chili powder, cumin, salt, pepper, and dried cilantro
• Tomato sauce: Helps create the base and adds extra moisture for the rice

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How to Make It

Cook the chicken:

Heat olive oil in a large skillet and add cubed chicken with all the seasonings. Cook until the chicken is done and lightly browned on all sides.

Add the liquids and rice:

Stir in the undrained Rotel, tomato sauce, minced garlic, chicken broth, and rinsed rice. Mix everything together well.

Cover and simmer:

Put a lid on the skillet and cook on medium-low heat for about 15-20 minutes, stirring once halfway through to prevent sticking.

Check for doneness:

The rice should be tender and most of the liquid absorbed. If it needs more time, add a splash of broth and cook a bit longer.

Add the cheese:

Top with shredded cheese and either let it melt from the heat or pop under the broiler for a minute to get it bubbly.

Serve with toppings:

Let people add their own sour cream, cilantro, and ranch dressing according to their preferences.

I definitely overcooked the rice the first time because I kept lifting the lid to check on it. The steam kept escaping and the rice never cooked evenly. Now I trust the timing and only check once halfway through, which gives me perfect results every time.

Great Serving Ideas

This works well on its own, but tortilla chips on the side make it feel more like a complete taco experience. Sometimes I'll put out bowls of different toppings and let everyone customize their portions. A simple salad helps balance out the richness if you want something fresh alongside.

Ways to Switch It Up

Try using ground beef instead of chicken for a different flavor, or add some black beans during the last few minutes of cooking for extra protein and fiber. Different cheeses work too, Mexican blend or pepper jack if you want more heat. You could even add some corn for sweetness and color.

Storage Tips

Leftovers keep well in the fridge for several days and reheat nicely in the microwave. You might need to add a splash of broth when reheating if it seems dry. This also makes good lunch portions since it reheats so easily.

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This recipe has become one of those reliable go-tos when I need something that feels more interesting than plain chicken and rice but doesn't require complicated techniques or hard-to-find ingredients. There's something really satisfying about how all these simple flavors come together in one pan to create something that makes everyone at the table happy.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, but you'll need to increase the liquid and cooking time. Use about 2 cups of broth and cook for 35-40 minutes since brown rice takes longer.

→ What can I substitute for Rotel tomatoes?

You can use a can of diced tomatoes plus a small can of diced green chiles, or add some hot sauce to regular diced tomatoes for similar flavor.

→ Can I make this dish spicier?

Absolutely! Add diced jalapeños, use hot Rotel instead of mild, or include a pinch of cayenne pepper with the other seasonings.

→ How do I store leftovers?

Store covered in the refrigerator for up to 4 days. Reheat in the microwave with a splash of chicken broth to prevent the rice from drying out.

→ Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will add more flavor and stay juicier. Just make sure to cut them into similar-sized cubes and cook until no longer pink.

→ What other toppings work well with this dish?

Try diced avocado, sliced green onions, pickled jalapeños, or a squeeze of lime juice. Crushed tortilla chips on top add great crunch too.