Cheesy Chicken Taco Rice

Cheesy Chicken Taco Rice is a comforting, flavor-packed dish that combines bold Tex-Mex spices with tender rice and gooey melted cheese. It’s the perfect one-pan meal for families, meal preppers, or anyone craving a hearty dinner without spending hours in the kitchen. With juicy chicken, Rotel tomatoes, savory spices, and creamy Colby Jack cheese, this recipe transforms simple ingredients into a delicious dish that feels both indulgent and wholesome. Whether it’s Taco Tuesday or just a regular weekday night, this cheesy rice skillet is sure to impress everyone at the table.

Why You’ll Love This Cheesy Chicken Taco Rice

You’ll fall in love with Cheesy Chicken Taco Rice for its unbeatable mix of simplicity and flavor. It brings together everything you love about tacos—seasoned meat, vibrant tomatoes, warm spices—and pairs it with tender rice and melty cheese for a one-skillet wonder. It’s quick to prepare, easy to customize, and loaded with satisfying textures. Plus, the creamy topping of sour cream and zesty Southwest ranch adds the perfect finishing touch. It’s a meal the whole family will request again and again.

Ingredients

Here’s everything you’ll need to make this mouthwatering skillet dish:

• 1 lb chicken breast, cut into cubes

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp dried cilantro

• 1 tbsp minced garlic

• 1 can (10 oz) Rotel tomatoes, undrained

• 1 can (8 oz) tomato sauce

• 1 1/2 cups chicken broth

• 1 cup long grain white rice, uncooked and rinsed

• 2 cups shredded Colby Jack cheese

• Sour cream, for serving

• Fresh cilantro, for garnish

• Buffalo Wild Wings Southwest Ranch sauce, for drizzling

• Tortilla chips, for serving

Step-by-Step: How to Make Cheesy Chicken Taco Rice

1. Prepare the Chicken
   Start by cutting the chicken into bite-sized cubes for even cooking.

2. Sauté the Chicken
   In a large skillet over medium-high heat, add olive oil and chicken. Sprinkle in the salt, pepper, chili powder, cumin, and dried cilantro. Mix well to ensure the chicken is thoroughly coated in the spice blend.

3. Cook the Chicken
   Sauté the chicken for 5–7 minutes, or until it’s fully cooked and no longer pink inside.

4. Add Tomatoes and Sauce
   Stir in the undrained Rotel, tomato sauce, and minced garlic. This forms the flavorful base of the dish.

5. Incorporate Rice and Broth
   Add the rinsed rice and chicken broth to the skillet. Stir everything together to combine.

6. Simmer Covered
   Reduce the heat to medium-low. Cover and cook for 15–20 minutes, stirring once halfway through, until the rice is tender and the liquid is absorbed.

7. Top with Cheese
   Sprinkle the shredded Colby Jack cheese evenly over the rice. Let it melt with residual heat, or broil for 1–2 minutes for a bubbly, golden finish.

8. Garnish and Serve
   Finish with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of Southwest ranch. Serve with tortilla chips for scooping and enjoy!

Helpful Tips

• Use a heavy skillet to prevent the rice from sticking or burning on the bottom.

• Don’t skip rinsing the rice—this helps remove excess starch for fluffier texture.

• Adjust heat to taste by using spicy Rotel or adding cayenne pepper.

• Use a lid that fits snugly to trap steam and cook the rice evenly.

• Let cheese melt off-heat to avoid overcooking the rice at the end.

Substitutions and Variations

• Protein Swaps: Use ground turkey, ground beef, or even leftover rotisserie chicken.

• Grain Alternatives: Substitute with brown rice (increase cooking time), quinoa, or cauliflower rice.

• Cheese Options: Try Monterey Jack, Mexican blend, or pepper jack for extra spice.

• Vegetarian Version: Use plant-based chicken alternatives and vegetable broth.

• Vegan Version: Substitute with plant-based chicken and broth, and use dairy-free shredded cheese.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Let the dish cool completely, then freeze for up to 2 months.

• Reheat: Warm in the microwave or on the stovetop with a splash of broth to maintain moisture.

Nutritional Information

Approximate values per serving (6 servings total):

• Calories: 450

• Protein: 30g

• Carbohydrates: 38g

• Fat: 20g

• Fiber: 2g

• Sodium: varies by broth and toppings

Serving Suggestions

Serve Cheesy Chicken Taco Rice with:

• Sliced avocado or guacamole

• Fresh lime wedges for squeezing

• Salsa or pico de gallo

• A crisp green salad with lime vinaigrette

• Warm tortillas for taco-style servings

• Corn on the cob or grilled vegetables

Frequently Asked Questions About Cheesy Chicken Taco Rice

Can I use instant rice?
It’s best to use long grain white rice for the right texture. Instant rice cooks differently and may turn mushy in this one-pot method.

Is this recipe spicy?
It has mild heat from the chili powder and Rotel. To spice it up, add jalapeños or use hot Rotel. For a milder version, use plain diced tomatoes.

Can I make it ahead of time?
Yes! Prepare up to the cheese-topping step, refrigerate, then reheat and finish with cheese and toppings when ready to serve.

Can I use pre-cooked chicken?
Absolutely. Add it after sautéing the garlic and spices, just before the liquids and rice go in.

How do I keep the rice from sticking or burning?
Use a heavy-bottomed skillet and keep the heat on medium-low. Stir once midway and don’t lift the lid frequently so the steam cooks the rice evenly.

Final Thoughts

Thank you for joining me in making this delicious Cheesy Chicken Taco Rice! It’s a simple yet flavor-packed meal that brings joy to your dinner table with every bite. I love how easy it is to prepare and how the combination of cheesy rice, tender chicken, and zesty toppings turns into something truly special. Whether you’re cooking for family or meal prepping for the week, this recipe is a crowd-pleaser you’ll come back to again and again. Happy cooking, and thank you for being part of this food-loving community!

Cheesy Chicken Taco Rice

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• Author: Lisa
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Cheesy Chicken Taco Rice is a bold and cheesy one-skillet dinner packed with Tex-Mex flavor. Made with tender chicken, Rotel tomatoes, seasoned rice, and Colby Jack cheese, this easy weeknight recipe comes together fast and feeds a hungry family. Top it with sour cream, fresh cilantro, and Southwest ranch for a flavorful, comforting meal everyone will love. Save it for Taco Tuesday or make it your new meal prep favorite!

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Ingredients

Scale 1x2x3x

1 lb chicken breast, cut into cubes

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

2 tsp chili powder

1 tsp cumin

1 tsp dried cilantro

1 tbsp minced garlic

1 (10 oz) can Rotel (not drained)

1 (8 oz) can tomato sauce

1 1/2 cups chicken broth

1 cup long grain white rice, uncooked and rinsed

2 cups shredded Colby Jack cheese

Sour cream, for topping

Fresh cilantro, for garnish

Buffalo Wild Wings Southwest Ranch, for drizzling

Tortilla chips, for serving

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Instructions

• Prepare the Chicken
  Start by cutting the chicken into bite-sized cubes for even cooking.

• Sauté the Chicken
  In a large skillet over medium-high heat, add olive oil and chicken. Sprinkle in the salt, pepper, chili powder, cumin, and dried cilantro. Mix well to ensure the chicken is thoroughly coated in the spice blend.

• Cook the Chicken
  Sauté the chicken for 5–7 minutes, or until it’s fully cooked and no longer pink inside.

• Add Tomatoes and Sauce
  Stir in the undrained Rotel, tomato sauce, and minced garlic. This forms the flavorful base of the dish.

• Incorporate Rice and Broth
  Add the rinsed rice and chicken broth to the skillet. Stir everything together to combine.

• Simmer Covered
  Reduce the heat to medium-low. Cover and cook for 15–20 minutes, stirring once halfway through, until the rice is tender and the liquid is absorbed.

• Top with Cheese
  Sprinkle the shredded Colby Jack cheese evenly over the rice. Let it melt with residual heat, or broil for 1–2 minutes for a bubbly, golden finish.

• Garnish and Serve
  Finish with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of Southwest ranch. Serve with tortilla chips for scooping and enjoy!

Notes

Use a heavy-bottomed skillet to prevent sticking or burning.

Substitute chicken with ground turkey, beef, or plant-based protein for variety.

For a spicier kick, use hot Rotel or add diced jalapeños.

Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Reheat with a splash of broth to refresh moisture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 generous portion
• Calories: 460 kcal
• Sugar: 4g
• Carbohydrates: 39g
• Protein: 30g