ADVERTISEMENT
Cheesy Chicken Taco Rice Recipe: A Flavorful One-Pot Meal
If you’re looking for a quick, easy, and delicious dinner that the whole family will love, look no further than this Cheesy Chicken Taco Rice recipe! Packed with all the bold flavors of a taco, this dish combines tender chicken, fluffy rice, and melted cheese into a comforting one-pot meal that’s perfect for busy weeknights or casual gatherings. Whether you’re craving something hearty or just want to mix up your usual taco routine, this recipe is sure to satisfy.
Ingredients:
- Boneless, skinless chicken breasts – 2 large, cut into bite-sized cubes
- Olive oil – 1 tbsp
- Taco seasoning – 2 tbsp (store-bought or homemade)
- Garlic – 2 cloves, minced
- Onion – 1 medium, chopped
- Long-grain white rice – 1 cup (uncooked)
- Chicken broth – 2 cups
- Rotel diced tomatoes with green chilies – 1 can (10 oz)
- Frozen corn kernels – 1 cup
- Shredded cheddar cheese – 1 ½ cups (or a cheese blend of your choice)
- Salt and pepper – to taste
- Fresh cilantro – for garnish (optional)
- Lime wedges – for serving (optional)
Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add the cubed chicken and season with a pinch of salt and pepper. Sauté the chicken for about 5-7 minutes until it’s golden brown and cooked through, stirring occasionally to ensure it cooks evenly.
- Pro Tip: If you want an extra depth of flavor, sprinkle the chicken with taco seasoning at this stage and let it cook into the meat.
2. Sauté the Aromatics:
Once the chicken is cooked, add the chopped onion and minced garlic to the skillet. Cook for another 2-3 minutes, until the onion becomes soft and translucent, and the garlic becomes fragrant.
- Flavor Boost: You can also add a bit of jalapeño for a touch of heat if you like your taco-inspired dishes spicy.
3. Add Rice and Broth:
Now it’s time to add the uncooked rice to the skillet, stirring it to combine with the chicken, garlic, and onion. Let the rice toast for about 1-2 minutes to bring out its nutty flavor.
- Pour in the chicken broth and the Rotel diced tomatoes with green chilies (including their juices). Stir everything together, making sure the rice is evenly distributed and the broth is absorbed into the mixture.
4. Simmer the Dish:
Bring the mixture to a simmer over medium-high heat. Once it begins to bubble, reduce the heat to low, cover the skillet with a lid, and let it cook for about 18-20 minutes until the rice is tender and the liquid has been absorbed. You may want to check occasionally to make sure the rice doesn’t burn, and if necessary, add a little more broth if it seems too dry.
- Pro Tip: Resist the urge to stir too much, as it can make the rice sticky and clumpy. Just give it a gentle stir once or twice during cooking.
5. Add Corn and Cheese:
Once the rice is cooked, stir in the frozen corn kernels and cook for an additional 3-4 minutes, allowing the corn to heat through. After that, sprinkle
