Cheesy Chicken Taco Rice (Ready-to-Print Version)
Tender chicken and seasoned rice topped with melted cheese create a flavorful, easy-to-make meal.
# What You’ll Need:
→ Protein
01 -
1 lb chicken breast, cut into cubes
→ Fats & Oils
02 -
1 tbsp olive oil
→ Seasonings & Spices
03 -
½ tsp salt
04 -
½ tsp black pepper
05 -
2 tsp chili powder
06 -
1 tsp ground cumin
07 -
1 tsp dried cilantro
08 -
1 tbsp minced garlic
→ Canned & Packaged Items
09 -
10 oz can Rotel (undrained)
10 -
8 oz can tomato sauce
→ Liquids
11 -
1½ cups chicken broth
→ Grains
12 -
1 cup uncooked long grain white rice, rinsed
→ Dairy
13 -
2 cups shredded Colby Jack cheese
→ Garnishes
14 -
Sour cream
15 -
Fresh cilantro
16 -
Buffalo Wild Wings Southwest Ranch sauce
# Step-by-Step Guide:
01 -
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, then season with salt, black pepper, chili powder, cumin, and dried cilantro. Cook until the chicken is thoroughly cooked, about 5-7 minutes.
02 -
Stir in the undrained Rotel, tomato sauce, minced garlic, chicken broth, and rinsed rice until evenly combined.
03 -
Cover the skillet with a lid and reduce heat to medium-low. Cook for 15-20 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
04 -
Sprinkle shredded Colby Jack cheese over the cooked mixture. Allow it to melt by covering or placing the skillet briefly under a broiler.
05 -
Serve hot, topped with sour cream, fresh cilantro, and Southwest Ranch sauce. Optionally accompany with tortilla chips.
# Handy Tips:
01 -
Stirring half-way through cooking ensures even heat distribution and prevents rice from sticking.