Cheesy Chicken Taco Rice (Print Format)
Juicy chicken, taco seasonings, and melty cheese all come together in this satisfying one-pan meal.
# Ingredients:
01 -
1 lb chicken breast, cut into cubes
02 -
1 tbsp olive oil
03 -
1/2 tsp salt
04 -
1/2 tsp black pepper
05 -
2 tsp chili powder
06 -
1 tsp cumin
07 -
1 tsp dried cilantro
08 -
1 tbsp minced garlic
09 -
10 oz can of Rotel, not drained
10 -
8 oz can of tomato sauce
11 -
1 1/2 cups chicken broth
12 -
1 cup long grain white rice, uncooked and rinsed
13 -
2 cups shredded Colby Jack cheese
14 -
Sour cream for garnish
15 -
Fresh cilantro for garnish
16 -
Buffalo Wild Wings Southwest Ranch for garnish
# Steps:
01 -
Add the cubed chicken and olive oil to a large skillet over medium-high heat. Season with salt, pepper, chili powder, cumin, and dried cilantro. Cook until the chicken is fully cooked through.
02 -
Add the Rotel (undrained), tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet. Stir well to combine.
03 -
Cover the skillet with a lid and cook on medium-low heat for about 15-20 minutes, or until the rice is cooked. Stir the mixture once halfway through for even cooking.
04 -
Sprinkle shredded Colby Jack cheese over the cooked dish and allow it to melt. Alternatively, place the skillet under a broiler to melt the cheese.
05 -
Serve the dish hot and garnish with sour cream, fresh cilantro, and Southwest Ranch sauce. Optionally, serve with tortilla chips.