Cheesy Chicken Taco Rice
Dive into the deliciousness of Cheesy Chicken Taco Rice, a one-pan wonder that’s sure to become a family favorite! This dish combines tender chicken, zesty taco seasoning, and gooey cheese, creating a mouthwatering meal that’s as easy to make as it is to devour. Perfect for busy weeknights, this hearty recipe brings all the flavors of taco night straight to your table!
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)
Nutrition (per serving)
Calories
672
Protein
43g
Carbs
48g
Fat
33g
👨🍳 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. Enjoy!
💡 Pro Tips
- ✓Cut chicken into uniform 3/4-inch cubes and cook at medium-high heat (375°F) for 6-8 minutes without stirring initially, allowing the Maillard reaction to develop a flavorful crust that adds depth to the dish.technique3/4-inch cubes, 375°F, 6-8 minutes
- ✓Toast the chili powder and cumin (2 tsp + 1 tsp) in the hot oil for 30-45 seconds before adding chicken to bloom the spices and release their fat-soluble flavor compounds, intensifying their impact by 60-70%.timing30-45 seconds bloom time
- ✓Maintain a liquid-to-rice ratio of 2.25:1 (1.5 cups broth + 10 oz Rotel + 8 oz tomato sauce ≈ 3.4 cups liquid to 1.5 cups rice) because the Rotel's tomato content adds acidity that slows starch gelatinization, requiring extra liquid.ingredient2.25:1 liquid-to-rice ratio
- ✓Stir rice halfway through cooking (at 7-10 minutes) to redistribute moisture evenly and prevent the bottom layer from becoming mushy due to direct skillet contact, but avoid excessive stirring which releases starch and creates a gummy texture.timing7-10 minutes, one stir only
- ✓Use low broil (2-3 inches from heat element) for 2-3 minutes to melt cheese rather than high broil, preventing the cheese from burning before the rice absorbs residual heat and the dish reaches 165°F internal temperature.equipment2-3 inches distance, 2-3 minutes, low broil
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cheesy Chicken Taco Rice
Dive into the deliciousness of Cheesy Chicken Taco Rice, a one-pan wonder that’s sure to become a family favorite! This dish combines tender chicken, zesty taco seasoning, and gooey cheese, creating a mouthwatering meal that’s as easy to make as it is to devour. Perfect for busy weeknights, this hearty recipe brings all the flavors of taco night straight to your table!
📝 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)
Nutrition (per serving)
Calories
672
Protein
43g
Carbs
48g
Fat
33g
👨🍳 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. Enjoy!
💡 Pro Tips
- ✓Cut chicken into uniform 3/4-inch cubes and cook at medium-high heat (375°F) for 6-8 minutes without stirring initially, allowing the Maillard reaction to develop a flavorful crust that adds depth to the dish.technique3/4-inch cubes, 375°F, 6-8 minutes
- ✓Toast the chili powder and cumin (2 tsp + 1 tsp) in the hot oil for 30-45 seconds before adding chicken to bloom the spices and release their fat-soluble flavor compounds, intensifying their impact by 60-70%.timing30-45 seconds bloom time
- ✓Maintain a liquid-to-rice ratio of 2.25:1 (1.5 cups broth + 10 oz Rotel + 8 oz tomato sauce ≈ 3.4 cups liquid to 1.5 cups rice) because the Rotel's tomato content adds acidity that slows starch gelatinization, requiring extra liquid.ingredient2.25:1 liquid-to-rice ratio
- ✓Stir rice halfway through cooking (at 7-10 minutes) to redistribute moisture evenly and prevent the bottom layer from becoming mushy due to direct skillet contact, but avoid excessive stirring which releases starch and creates a gummy texture.timing7-10 minutes, one stir only
- ✓Use low broil (2-3 inches from heat element) for 2-3 minutes to melt cheese rather than high broil, preventing the cheese from burning before the rice absorbs residual heat and the dish reaches 165°F internal temperature.equipment2-3 inches distance, 2-3 minutes, low broil