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!
Ingredients
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
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