Mexican rice traditionally never contains cheese—this Tex-Mex fusion broke culinary rules when invented in 1970s San Antonio.
Cheesy Chicken Taco Rice
Dive into the deliciousness of Cheesy Chicken Taco Rice, a quick and satisfying one-pan wonder that's sure to become a family favorite! With tender chicken, zesty taco seasoning, and a melty layer of cheese, this dish packs a flavorful punch that’s as easy to make as it is to devour. Get ready for a fiesta on your plate!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Cilantrooptional
- 1 tbsp minced garlic (15 ml)
🥩Meat & Seafood(3)
- Buffalo Wild Wing’s Southwest Ranchoptional
- 1 lb of chicken breast, cut into cubes (454 g)
- 1 1/2 cups of chicken broth (360 ml)
🥛Dairy & Eggs(2)
- 2 cups of shredded Colby Jack cheese (480 ml)
- Sour creamoptional
🫙Pantry Staples(3)
- 1 cup of long grain white rice (uncooked & rinsed) (240 ml)
- 1 tbsp olive oil (15 ml)
- 8 oz can of tomato sauce (227 g)
🧂Spices & Seasonings(3)
- 2 tsp chili powder (10 ml)
- 1 tsp each of cumin and dried cilantro (5 ml)
- 1/2 tsp each salt and pepper (2.5 ml)
📦Other(1)
- 10 oz can of Rotel (not drained) (284 g)
👨🍳 Instructions
- 1
Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
- 2
Add the untrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well, make sure to bring the whole skillet to a boil, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- 3
Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream, cilantro, and Southwest Ranch sauce. Serve with tortilla chips.
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then let it rest 2-3 minutes before adding other ingredients to prevent overcooking during the rice absorption phase.timing165°F, 2-3 minutes
- ✓Use a 2:1 liquid-to-rice ratio (combining broth, tomato sauce, and Rotel liquid) and maintain gentle simmer at 185-190°F to ensure even rice cooking without scorching the bottom.technique2:1 ratio, 185-190°F
- ✓Add cheese in the final 2 minutes of cooking with heat off and lid on to create steam melting at 150-160°F, preventing separation and maintaining creamy texture.timing150-160°F, 2 minutes
- ✓Stir the rice mixture only once halfway through cooking to prevent breaking rice grains while still ensuring even heat distribution and preventing hot spots.technique
- ✓Use medium-grain rice instead of long-grain for this dish because its higher starch content (18-20% amylose) creates better creaminess when absorbing the seasoned liquids.ingredient18-20% amylose
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican rice traditionally never contains cheese—this Tex-Mex fusion broke culinary rules when invented in 1970s San Antonio.
Cheesy Chicken Taco Rice
Dive into the deliciousness of Cheesy Chicken Taco Rice, a quick and satisfying one-pan wonder that's sure to become a family favorite! With tender chicken, zesty taco seasoning, and a melty layer of cheese, this dish packs a flavorful punch that’s as easy to make as it is to devour. Get ready for a fiesta on your plate!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Cilantrooptional
- 1 tbsp minced garlic (15 ml)
🥩Meat & Seafood(3)
- Buffalo Wild Wing’s Southwest Ranchoptional
- 1 lb of chicken breast, cut into cubes (454 g)
- 1 1/2 cups of chicken broth (360 ml)
🥛Dairy & Eggs(2)
- 2 cups of shredded Colby Jack cheese (480 ml)
- Sour creamoptional
🫙Pantry Staples(3)
- 1 cup of long grain white rice (uncooked & rinsed) (240 ml)
- 1 tbsp olive oil (15 ml)
- 8 oz can of tomato sauce (227 g)
🧂Spices & Seasonings(3)
- 2 tsp chili powder (10 ml)
- 1 tsp each of cumin and dried cilantro (5 ml)
- 1/2 tsp each salt and pepper (2.5 ml)
📦Other(1)
- 10 oz can of Rotel (not drained) (284 g)
👨🍳 Instructions
- 1
Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
- 2
Add the untrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well, make sure to bring the whole skillet to a boil, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- 3
Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream, cilantro, and Southwest Ranch sauce. Serve with tortilla chips.
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then let it rest 2-3 minutes before adding other ingredients to prevent overcooking during the rice absorption phase.timing165°F, 2-3 minutes
- ✓Use a 2:1 liquid-to-rice ratio (combining broth, tomato sauce, and Rotel liquid) and maintain gentle simmer at 185-190°F to ensure even rice cooking without scorching the bottom.technique2:1 ratio, 185-190°F
- ✓Add cheese in the final 2 minutes of cooking with heat off and lid on to create steam melting at 150-160°F, preventing separation and maintaining creamy texture.timing150-160°F, 2 minutes
- ✓Stir the rice mixture only once halfway through cooking to prevent breaking rice grains while still ensuring even heat distribution and preventing hot spots.technique
- ✓Use medium-grain rice instead of long-grain for this dish because its higher starch content (18-20% amylose) creates better creaminess when absorbing the seasoned liquids.ingredient18-20% amylose